🧂 Ingredients
- 2 cups Roasted peanuts(unsalted, shelled)
- 1.5 cups Sugar
- 0.5 cup Water
- 2 tbsp Butter or margarine
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 0.5 tsp Cinnamon or nutmeg(optional, for spice)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
💡 Tip: Lining the pan with parchment paper can make removal easier. - 2
In a food processor, pulse the roasted peanuts until they are coarsely ground. Be careful not to over-process into a paste.
- 3
In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for about 5-7 minutes, until it reaches a syrup consistency.
💡 Tip: A candy thermometer can help reach the right consistency (around 230°F/110°C). - 4
Remove the syrup from heat. Stir in the butter, vanilla extract, salt, and optional spices.
- 5
Add the ground peanuts to the syrup mixture and stir until well combined and the peanuts are coated.
- 6
Pour the mixture into the prepared baking pan and spread evenly.
- 7
Bake for 25-30 minutes, or until the edges are golden brown and the center is firm.
💡 Tip: The cake will firm up more as it cools. - 8
Let the cake cool completely in the pan before cutting into squares or bars.
💡 Pro Tips
- ✓Ensure peanuts are fully roasted for maximum flavor.
- ✓Do not overcook the sugar syrup, as it can become too hard.
- ✓Store in an airtight container at room temperature.
🔄 Variations
- Add a handful of raisins or dried cranberries to the mixture.
- For a richer flavor, use brown sugar instead of white sugar.
- Press some whole peanuts onto the top before baking for decoration.