Ingredients

2 cups roasted peanuts
1 cup coconut flakes
2 cups sugar
¾ cups coconut milk
1 teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt

Directions

Add the coconut milk, sugar, cardamom, cinnamon, nutmeg, and salt to a heavy saucepan. Heat over medium heat, stirring slowly, until the sugar melts and starts to caramelize.

Remove from heat. Immediately stir in the roasted peanuts and coconut until thoroughly blended.

Pour the candy on a sheet pan covered with greased parchment paper. Once the candy has cooled, cut it into serving size pieces.

*Note: There are many variations of this dish, from the spices used to the amount of caramelization of the sauce. Caramelizing the sugar slowly on a lower heat will give you better control of your desired brittleness of the finished product. Cooking the sauce to hard ball temperature (260 F) will give you softer consistency. If you prefer a more brittle candy, heat to hard crack temperature (320 F). You can test the consistency of your candy while cooking by dropping a few drops of it in cold water. See this video for a look at how to determine the stage.

Country:
Uganda


Notes and Instructions

Recipe and photo credit: Georgia Reader