This Lonawala chikki or the mixed nuts brittle is very famous in Maharashtra. It is a very simple one to make in about 30 minutes and is very addictive as a snack. It is quite crunchy and is generally made as flat brittle compared to the round ones more prevalent in Tamil Nadu.
This week I am going to be revisiting the recipes from my friends. It is the bookmarked theme from the regional mega marathon and it was the hardest thing for me to work on. Each and every recipe was tempting in some way or the other.
In fact, even recipes from the Northeast states that were giving me nightmares during the month-long marathon days sound very appealing now. The first recipe that caught my eye was this Lonavala chikki from Priya’s space .
I knew I wanted to make this right away because my boys love the Tamil Nadu kadalai urundai . This was pretty easy to make and I just loved how crunchy this turned out.
Preparation time - 10 minutes Cooking time - 30 minutes Difficulty level - medium
Recipe source - Priya’s Versatile Recipes
Ingredients to make Lonawala Chikki | Mixed Nuts Brittle - (makes about 30, 2-inch brittles)
- Mixed nuts (I used almonds, peanuts, and cashews) - 1 ½ cups (crushed coarsely)
- Sugar - 1 cup
- Baking soda - 1 pinch
- Ghee - 2 tbsp
Procedure to make Lonavala Chikki
- Crush the nuts coarsely. I used a heavy rolling pin to bang on a bag of mixed nuts. I used whole almonds, roasted cashews, and roasted peanuts in equal quantities.
In a wide, heavy bottom pan, add about 1 tablespoon of ghee and spread around to coat the bottom. Sprinkle the sugar on top of this evenly.
Place the pan over low flame and let the sugar to melt and caramelize.
In the meantime, grease a rolling pin and a wooden board (or the countertop) liberally with ghee. We will be rolling out the brittle on this surface when hot into a thin sheet.
The sugar will slowly melt and then start to change color. The sugar will eventually become a brown gooey liquid.
At this stage take it off the flame and add the baking soda. Do not let the sugar caramelize further as it will turn bitter. Mix once and you will notice that the caramelized sugar becomes very frothy once the baking soda is added. You need to act very quickly during these stages.
Now add the broken nuts immediately and stir to combine.
Quickly drop the nuts on the prepared surface and press the mixture down with a rolling pin.
Once the mixture cools down a bit but is still warm, cut into desired size squares.
- Once entirely cool, break the Lonawala Chikki apart into squares and store them in an airtight container.
Other candied nuts that you might want to take a look -
- Old Fashioned Peanut Brittle
- Chinese Peanut Sesame Ginger Brittle
- Candied Almonds | 3 Ingredients Candied Almonds
- Nokkal | Candied Cashew Nut
Recipe
Equipment
- ▢ pan
- ▢ Spoon
Ingredients
- ▢ 1 ½ cups Mixed nuts I used almonds, peanuts, and cashews (crushed coarsely)
- ▢ 1 cup Sugar
- ▢ 1 pinch Baking soda
- ▢ 2 tablespoon Ghee
Instructions
- Crush the nuts coarsely. I used a heavy rolling pin to bang on a bag of mixed nuts. I used whole almonds, roasted cashews, and roasted peanuts in equal quantities.
- In a wide, heavy bottom pan, add about 1 tablespoon of ghee and spread around to coat the bottom. Sprinkle the sugar on top of this evenly.
- Place the pan over a low flame and let the sugar melt and caramelize.
- In the meantime, grease a rolling pin and a wooden board (or the countertop) liberally with ghee. We will be rolling out the brittle on this surface when hot into a thin sheet.
- The sugar will slowly melt and then start to change color. The sugar will eventually become a brown gooey liquid.
- At this stage take it off the flame and add the baking soda. Do not let the sugar caramelize further as it will turn bitter. Mix once and you will notice that the caramelized sugar becomes very frothy once the baking soda is added. You need to act very quickly during these stages.
- Now add the broken nuts immediately and stir to combine.
- Quickly drop the nuts on the prepared surface and press the mixture down with a rolling pin.
- Once the mixture cools down a bit but is still warm, cut into desired size squares.
- Once entirely cool, break the Lonawala Chikki apart into squares and store them in an airtight container.
Nutrition
More 4 Ingredient Recipes
- Ajwain Paratha | Carom Seeds Flatbread
- Payatham Urundai | Moong Dal Ladoo | Pasi Paruppu Laddu
- Easy Eggless Coconut Macaroons
- Andi Unda | Kerala Style Cashew Rice Ball
Lonawala Chikki | Mixed Nuts Brittle
Equipment
- pan
- Spoon
Ingredients
- 1 ½ cups Mixed nuts I used almonds, peanuts, and cashews (crushed coarsely)
- 1 cup Sugar
- 1 pinch Baking soda
- 2 tablespoon Ghee
Instructions
- Crush the nuts coarsely. I used a heavy rolling pin to bang on a bag of mixed nuts. I used whole almonds, roasted cashews, and roasted peanuts in equal quantities.
- In a wide, heavy bottom pan, add about 1 tablespoon of ghee and spread around to coat the bottom. Sprinkle the sugar on top of this evenly.
- Place the pan over a low flame and let the sugar melt and caramelize.
- In the meantime, grease a rolling pin and a wooden board (or the countertop) liberally with ghee. We will be rolling out the brittle on this surface when hot into a thin sheet.
- The sugar will slowly melt and then start to change color. The sugar will eventually become a brown gooey liquid.
- At this stage take it off the flame and add the baking soda. Do not let the sugar caramelize further as it will turn bitter. Mix once and you will notice that the caramelized sugar becomes very frothy once the baking soda is added. You need to act very quickly during these stages.
- Now add the broken nuts immediately and stir to combine.
- Quickly drop the nuts on the prepared surface and press the mixture down with a rolling pin.
- Once the mixture cools down a bit but is still warm, cut into desired size squares.
- Once entirely cool, break the Lonawala Chikki apart into squares and store them in an airtight container.
