If using raw peanuts, roast the peanuts in the oven at 350° until fragrant and lightly golden, around 15 to 20 minutes. Shake the peanuts 1 to 2 times during roasting for even cooking. Skip this step if using roasted peanuts.

While the peanuts are toasting, heat a heavy duty medium-sized pot (stainless steel or cast iron, footnote 1) over medium-high heat until hot. Add the quinoa. Stir constantly until quinoa pops and puffs up slightly, 1 minute or so. Remove from heat and immediately transfer the quinoa to a plate to prevent it from overcooking.

Prepare a small sheet pan and place it on a heat-proof surface. Line the sheet pan with parchment paper.

Continue cooking another 2 to 5 minutes until the mixture reaches a dark amber color. It should register 300 to 310°F (148 to 154°C) on an instant thermometer.

Immediately remove the pan from heat and pour the peanut mixture onto the lined sheet pan you prepared earlier. Place a piece of parchment over the mixture and use a rolling pin to roll out the mixture into a 1/2” (1-cm) thick piece while it’s still hot.

Remove the top piece of parchment paper and let the brittle cool off completely. Then cut the brittle to your desired size.

Serve the brittle as a snack or dessert. Once it has cooled completely, you can store the brittle in an airtight container at room temperature for 3 to 4 days.