West African Groundnut Candy
Found at market stalls from Dakar to Lagos, this two-ingredient peanut brittle is one of West Africa's oldest confections. Raw peanuts are dry-roasted until fragrant, then coated in caramelized sugar that shatters into shards as it cools. The roasting brings out deep nuttiness; the caramel wraps it in a bittersweet shell.
Ingredients
- Raw peanuts, shelled2 cups
- Cane sugar1 cup
Nutrition
Directions
- 1
Dry-roast peanuts in a heavy skillet over medium heat, stirring constantly, for 8 to 10 minutes until golden and fragrant. Set aside.
- 2
In the same pan, add sugar and melt over medium heat without stirring — swirl the pan occasionally.
- 3
Once sugar is fully golden-amber (about 5 minutes), quickly add peanuts and stir vigorously to coat.
- 4
Immediately pour onto a lightly oiled surface or parchment paper. Spread thin.
- 5
Let cool completely (15 minutes), then break into pieces.
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