Bandi: Iloilo Peanut Brittle
Bandi is a Filipino peanut brittle from Iloilo: whole peanuts held together by caramelized sugar and flattened into a glossy amber sheet. It is crunchy, sweet and a little smoky, and it takes just three ingredients.
About Bandi
Bandi is the peanut brittle of Western Visayas. The town most closely tied to it is San Joaquin in Iloilo, which calls itself the bandi capital of the region, and makers there sell it in sizes from small rounds to very large ones. It is made from native peanuts and sugar cooked until it caramelizes, then poured on a banana leaf and pressed flat while it is still soft. In Luzon, a close relative is called panutsa.
The result is a candy that keeps for weeks, travels well and costs very little, so it has long been a pasalubong people bring home from Iloilo. It is also an everyday merienda, eaten with coffee or hot chocolate.
Ingredient notes
- Peanuts: raw, shelled peanuts, ideally the small native kind. The skins can stay on for a deeper color and flavor.
- Muscovado sugar: unrefined cane sugar gives the dark amber color and a hint of molasses. Plain brown sugar works too, and white sugar gives a lighter, more translucent brittle.
- Water: just enough to melt the sugar into a syrup before it caramelizes.
- Sesame seeds: optional, for a nuttier flavor.
- Banana leaf and oil: the surface that keeps the hot brittle from sticking.
Tips for the best Bandi
- Use a wide, heavy pan. The sugar cooks evenly and the water evaporates faster.
- Stir constantly near the end. Sugar can scorch quickly once it starts to caramelize.
- Test the syrup. Drop a little into a glass of cold water. If it hardens into brittle threads, it is ready.
- Work quickly. The mixture sets within minutes, so have the banana leaf oiled and ready before you start the heat.
- Flatten thin. Press it down to about 5 mm with an oiled spatula, so it snaps cleanly instead of turning chewy.
- Take care with hot sugar. Caramel is much hotter than boiling water, so never touch it with bare hands.
What to serve with Bandi
Serve it with hot coffee, tsokolate or tea. It also goes well next to a bowl of ice cream or crushed over Halo-Halo.
Variations and substitutions
- Sesame bandi: stir 2 tablespoons of toasted sesame seeds in at the end.
- Cashew bandi: replace some or all of the peanuts with cashews.
- Pieces: shape it into small rounds for a candy, or pour a large sheet and break it into shards.
- Sugar: use white sugar for a lighter color, or muscovado for a darker, deeper one.
Storing and reheating
Keep bandi in an airtight container at room temperature for up to 3 weeks. Humidity makes it sticky, so add a piece of parchment between layers and do not refrigerate it.
Frequently asked questions
Is bandi the same as panutsa?
They are close. Both are peanuts set in caramelized sugar. Bandi is the name used in Western Visayas, and panutsa is the name used in Luzon.
Why is my bandi chewy instead of crunchy?
The sugar was not cooked long enough. Keep cooking until a drop of syrup turns brittle in cold water.
Can I make it without a banana leaf?
Yes. Use a baking sheet lined with parchment paper or a silicone mat, lightly oiled.
Can I use roasted peanuts?
You can, but raw peanuts roast a little in the hot syrup and stay crunchier. Roasted peanuts can end up overcooked.
More Filipino recipes you might like
Turon, Banana Cue and Kalamay Hati.
