Gigumba

🥜 Roasted peanuts held in a thin, crisp caramel. Serve in small pieces and prepare equipment before cooking sugar.

Ingredients

• 200 g shelled, already roasted unsalted peanuts
• 160 g white sugar
• 50 ml water
• 1 small pinch salt, optional

Preparation

Before heating, prepare a tray with food-grade silicone or baking paper rated for hot caramel. Keep a heat-resistant spatula and another sheet nearby.

Check peanuts, remove residual skins if desired and discard damaged nuts. Keep at room temperature or warm gently; they are already roasted.

Put sugar and water in a clean heavy saucepan. Heat over medium heat, stirring only initially to dissolve sugar.

Once boiling, stop stirring with utensils. Let water evaporate and sugar turn amber, usually 8–12 minutes depending on the pan. Swirl carefully if needed without splashing.

Remove from heat at an unburnt amber colour. Carefully add peanuts and optional salt, then quickly coat with the spatula.

Immediately pour onto the prepared tray and spread thinly with the spatula. Do not touch hot caramel or add water at this stage.

Cool completely, about 30 minutes depending on thickness, then break into about twelve small portions. Store airtight only when fully cold.