Panutsa (Candied Peanut Brittle)

The most frustrating part of parenting is teaching kids to actually listen and do what they’re told.  Maybe mum is the old school type trying hard to instil discipline and responsibility and order and harmony in our home, but hey, it doesn’t hurt to spare a few seconds to : pick up your shoes/clothes/papers/etc from the floor, be nice to your sister/s, brush your teeth, wash your hands, etc etc. And at odd times, it just becomes too stressful when an hour has passed and you’re back to square one.  Especially the past week with the school holidays still on.  Coming home from work and finding all type of tangible item on the floor and the kitchen a mess with flour and paint and some stuff which is a result of some kind of science experiment road tested with sticky pantry food items and natural resources from the backyard.  Mum doesn’t mind the mess.  Really.  It’s the sheer stress of repetition as if speaking in another language in another life form.  If only mum had super powers, or a magic wand like Harry Potter…. 

Maybe the forces of the universe intentionally led me to find this cute (too cute!) vintage frame at etsy.com. 

Table Manners Dinner Rules Sign from barnowlprimitives from etsy.com

This made me smile.  A gentle reminder to laugh at the little things, to appreciate the blessings and miracles of every day, and smile at the big and little messes made because it means we are living! 

And here’s what made everyone smile about over the weekend too.  A recipe for a Filipino delicacy called panutsa.  A serendipitous find (just like that cute vintage frame) from Scarlette Bakes via the Food Buzz.  Scarletta calls this Candied Peanut Brittle, but in the southern part of Manila, in a town called Batangas, this comes in round discs and are called panutsa.  Just like the Suman sa Lihiya, this is one of those Filipino treats that brings back good memories of mum’s (and dad’s) childhood, when we made our own messes, fought with our siblings, talked with food in our mouths and stretched our own parent’s patience to infinity!  Did I say something about frustrating?  Nah!  Mum was just kidding!

Candied Peanut Brittle adapted from My Mexico by Dianna Kennedy through Scarletta Bakes

2 ¾ c raw peanuts

1 2/3 c white granulated sugar

1 cup dark brown sugar, packed

1 tsp salt

 

Place all ingredients in a large, heavy-bottomed pot and cover over medium heat, stirring constantly to ensure that the sugar melts and ingredients blend.

After 5 minutes, raise the temperature to high and boil for 10 minutes, stirring occasionally and scraping down the sides of the pot as necessary.

 

After 10 minutes, reduce to a simmer and cook for 20 more minutes, again, stirring every 5 minutes or so.

Finally, return to a hard boil and cook for 15-20 minutes.  The finished product will be distinctly syrup-like in texture and coat the back of your spoon as your stir.

Meanwhile, as you boil for the final 15-20 minutes (50-55 minutes total cooking time), line a sturdy, rimmed backing sheet with parchment paper.  Once the peanuts have cooked, pour the mixture onto the prepared baking sheet and spread as evenly as possible.  Set aside to cool.  Once the brittle has cooled completely, snap it into pieces and store in an airtight container for up to a week.