Kashata za karanga

Name: Kashata za karanga
Prep time: 15 min
Cook time: 10 min
Total time: 60 min
Yield: 12
Cuisine: Tanzanie
Ingredients: 200 g roasted unsalted skinless peanuts; 150 g sugar; 50 ml water; 5 ml oil for lining; 0.5 g ground cardamom; 1 g salt

🥜 Small roasted-peanut brittle pieces bound with pale caramel.

Ingredients

200 g roasted unsalted skinless peanuts
150 g sugar
50 ml water
5 ml oil for lining
0.5 g ground cardamom
1 g salt

Preparation

Line an 18 × 18 cm tin with baking paper lightly greased with 5 ml oil. Coarsely chop peanuts and prepare a heatproof spatula.

Dissolve sugar in water gently, then boil without stirring until pale amber, roughly 8–10 minutes. Watch colour closely and never touch or taste hot caramel.

Remove from heat and quickly stir in peanuts, cardamom and salt. Immediately spread in tin with an oiled spatula, never bare hands.

After about 5 minutes, mark 12 portions with an oiled knife only if still workable

do not force a hard slab. Cool another 30 minutes completely before separating, or break cooled slab and divide evenly.

Makes 12 small portions. Contains peanuts. Total 60 minutes includes 15 preparation, 10 cooking and 35 cooling.