Nkate Cake (Ghanaian Peanut Brittle)

Ingredients

• 2 cups (475 ml) roasted, unsalted groundnuts (peanuts)
• 1 cup (235 ml) granulated sugar
• 2 tbsp (30 ml) water
• ¼ tsp (1 ml) salt
• ½ tsp (2 ml) vanilla extract (optional)
• Vegetable oil for greasing

Instructions

1. Lightly grease a baking sheet or flat surface with vegetable oil.
2. If peanuts are raw, dry-roast in a pan over medium heat for 8-10 minutes until golden and fragrant. Let cool and remove skins if desired.
3. In a heavy-bottomed saucepan, combine sugar and water. Place over medium heat.
4. Do not stir! Let the sugar dissolve and begin to caramelize. You can gently swirl the pan to ensure even heating.
5. Watch carefully as the sugar melts and turns from clear to light amber to golden brown. This takes about 10-12 minutes.
6. When the caramel reaches a deep amber color, immediately add the roasted peanuts and salt.
7. Stir quickly with a wooden spoon to coat all the peanuts evenly in the caramel.
8. Add vanilla extract if using and give one final stir.
9. Immediately pour the mixture onto the greased surface. Work quickly as it hardens fast.
10. Use an oiled spatula or rolling pin to flatten to about 1/2 inch thickness.
11. Let cool for 2-3 minutes until slightly set but still warm, then score into squares or break into pieces.
12. Allow to cool completely until hard and crunchy. Store in an airtight container.

Tips & variations

• Watch the caramel carefully - it goes from perfect to burnt in seconds. The sugar should be a deep golden amber, not dark brown. Work very fast once peanuts are added as the mixture hardens quickly. If you don't have a candy thermometer, test by dropping a small amount into cold water - it should form a hard ball. For extra crunch, use a mix of peanuts and sesame seeds.