Keo Cu Do (Ha Tinh Peanut Brittle), No Added Refined Sugar

Method

1. Roast 200g of peanuts to a golden brown without letting them scorch, rub off the skins and let them cool. A light crush is optional.
2. Put 390g kOBE Monk Fruit Blend (300g plus 90g) in a heavy bottomed pot, heat it gently and stir until it dissolves.
3. Once the mixture simmers, add a little limewater or diluted lemon juice and 20g of fresh ginger, stirring constantly so nothing catches on the base.
4. When the mixture thickens and turns deep amber, drop a bead into a glass of cold water, and it is ready when the bead sets firm enough to snap.
5. Add all the roasted peanuts and stir fast so every peanut is coated.
6. Lay a rice paper on a tray, spoon on about 1 heaped tablespoon of the mixture, spread it out, cap it with a second rice paper and press lightly so they bond. Work through all 20 rice papers.
7. Let the candy cool completely, then keep it in an airtight box somewhere dry.

Tips

• Holding the syrup back from going too far keeps the candy from scorching and turning hard and sharp.
• Damp softens the rice paper quickly, so a dry spot suits the candy, and it is at its best within 5 to 7 days.
• The peanuts go in the moment the syrup reaches temperature, because a slow hand lets it cool and the peanuts will not coat evenly.
• kOBE Monk Fruit Blend is what gives keo cu do its texture and it is still a sugar, so portions stay modest.
• Testing a bead in cold water before the peanuts go in is the most reliable marker.
• Pressing the two rice papers together while the mixture is hot is the only way they bond properly.