Konkada

🥜 Roasted peanuts with a thin caramelised sugar coating.

Ingredients

• 200 g plain roasted shelled unsalted peanuts
• 80 g sugar
• 50 ml water

Preparation

Check peanuts and discard damaged ones. Prepare tray with heatproof food-grade mat or suitable baking paper and sturdy spatula before heating sugar.

Put sugar and water in heavy pan, add peanuts and heat over medium heat stirring regularly until sugar dissolves and syrup bubbles.

Keep stirring as water evaporates. Sugar may turn dry and sandy. Lower heat slightly and continue until coating melts again into amber caramel. Allow about 15–20 minutes for entire cooking, depending on equipment.

Remove before colour becomes too dark and carefully spread onto prepared tray. Separate small clusters with two heatproof utensils, never fingers, and do not taste hot caramel.

Cool completely about 25 minutes before separating by hand only when cold. Divide into 4 portions of about 70 g. Reference: 10 preparation, 20 cooking, 25 cooling, total 55 minutes.