Peanut Toffee

Nkatie Cake

Preparation info

  • Difficulty

    Easy

  • Makes about

    8

    servings

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Ghanaians use available ingredients to create simple candies or “toffees,” sometimes called “cakes.” Here is a version made with peanuts. This relative of peanut brittle requires only three simple ingredients: peanuts, sugar, and a little water. You need to watch the caramelizing sugar carefully as it can quickly burn. Also it hardens very quickly once off the heat so work quickly to stir in the peanuts and spread the toffee.

Ingredients

  • ¾ cup dry roasted unsalted peanuts
  • ½ cup sugar

Method

Directions

  1. Coarsely crush the peanuts between two pieces of waxed paper or in a plastic or paper bag using a rolling pin or other heavy object like a meat tenderizer. Set aside beside the stovetop.
  2. Wet a glass cutting board with a little water or cover with parchment paper or rub with a little margarine or butter and set aside. Also rub a little margarine or butter on a spatula, spoon, and/or knife for spreading and set aside.
  3. Put 2 tablespoons of water and the sugar in a heavy 2-quart saucepan and briefly stir to combine. Let it cook on medium heat WITHOUT STIRRING until the mixture turns light golden brown, about 5 or 6 minutes. Swirl the pan gently once in a while if the burner browns unevenly. As soon as it is a nice light golden brown, immediately remove the pan from the heat, quickly stir in the peanuts, and immediately turn the toffee onto the wet cutting board and use the prepared spatula, knife, or spoon to press the toffee flat. (It will be VERY HOT so do not touch it.)
  4. As the candy cools it will harden. Simply break it into pieces, or score it while it is still warm into squares, diamonds, or triangles and break them off after it hardens. Alternatively, take small spoonfuls of the warm, but not hot candy, and roll into balls.

To serve

This makes a delicious treat that also keeps well in an airtight container.

Troubleshooting: If crystals form while heating the sugar the heat was probably too low.

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