The present utility model relates to a process of making peanut (Arachishypogaea) brittle using muscovado sugar from sugarcane (Saccharumofficinarum L.) added with turmeric (Curcuma longa) powder comprising the steps of: cleaning the shelled peanuts; roasting a kilo of peanuts until crispy and skin turns brown; setting aside the roasted peanuts; heating a mixture of half cup water, a half cup of turmeric powder and half kilo muscovado sugar in a pan of low fire and stirring the mixture until solid particles disappear and up until the uniform consistency; cooking the ingredients all together by adding a kilo of roasted peanuts to the mixture and continue stirring up until sticky or desired consistency under medium fire; setting aside the mixture now called peanut brittle to cool for at least 3 minutes; molding and drying individually the desired amount of peanut brittle using a molder to achieve desired sizes and shapes; packing the peanut brittle using muscovado with turmeric; sealing of the packaged peanut brittle using muscovado with turmeric; and storing the packed peanut brittle using muscovado with turmeric.
展开▼
