How do you make a perfect, non-sticky 'chikki' (nut brittle) that snaps cleanly?

Question

How do you make a perfect, non-sticky 'chikki' (nut brittle)? Learn the technique to ensure it snaps cleanly and isn't chewy.

Answer 1

To make perfect, non-sticky chikki, use the correct sugar-to-nut ratio (approximately 1:1), cook the sugar syrup to the hard-crack stage (300-310°F or 149-154°C), and work quickly to spread the mixture thinly and evenly.

Detailed Explanation:

Making chikki that's perfectly crisp and doesn't stick requires careful attention to the sugar syrup. Here's a step-by-step guide:

1. Prepare Your Ingredients: Measure out your nuts (peanuts, sesame seeds, almonds, etc.) and keep them roasted and ready. The ideal ratio is roughly equal parts nuts and sugar by weight. Having everything prepped ensures you can work quickly once the syrup is ready.

2. Melt the Sugar: In a heavy-bottomed pan, add the sugar and a tablespoon or two of water (just enough to moisten the sugar). This helps prevent burning. Use medium heat.

3. Cook the Syrup: Stir the sugar constantly until it melts completely. Once melted, stop stirring and let it cook undisturbed. Use a candy thermometer to monitor the temperature. You're aiming for the hard-crack stage, which is between 300-310°F (149-154°C).

4. Test the Syrup: If you don't have a thermometer, you can test the syrup by dropping a small amount into a bowl of ice water. If it forms hard, brittle threads that snap easily, it's ready.

5. Add the Nuts: Once the syrup reaches the hard-crack stage, immediately remove the pan from the heat and quickly stir in the roasted nuts. Mix thoroughly to ensure all the nuts are coated.

6. Spread and Cool: Pour the mixture onto a greased surface (baking sheet, silicone mat, or even a greased marble slab). Use a greased spatula or rolling pin to spread the mixture thinly and evenly. Work quickly, as the mixture will harden fast.

7. Cut and Break: While the chikki is still slightly warm but firm, use a knife or pizza cutter to score it into desired shapes. Once completely cooled, break along the scored lines.

Pro Tip:

Adding a pinch of baking soda to the sugar syrup just before adding the nuts can help create a lighter, more brittle texture. Be careful not to add too much, as it can affect the taste. Also, ensure your nuts are thoroughly roasted and completely dry before adding them to the syrup; any moisture can lead to a sticky chikki.