Africa: Equatorial Guinea Nkate or Kongodo (Crunchy Peanut Brittle)
INGREDIENTS:
1 lb peanuts (unsalted)
½ small lemon
3 tablespoons water
1 cup caster sugar
EQUIPMENT:
Rolling pin
Thermometer
INSTRUCTIONS:
Preheat the oven to 320 F / 160 C.
Spread the raw peanuts evenly on a baking sheet.
Place the baking sheet in the center of the oven and roast the peanuts for 10 minutes, stirring occasionally.
Remove the baking sheet from the oven and let the peanuts cool completely.
Spread the peanuts on a cutting board and crush them with a rolling pin.
Pour the sugar into a non-stick pan and add the water and a few drops of lemon juice.
Cook the sugar over medium heat and let it dissolve until it reaches a temperature of 320 F / 160 C on a candy thermometer.
At this point, the sugar syrup should be light in color.
Add the crushed peanuts to the sugar syrup.
Stir vigorously for 2 to 3 minutes over low heat.
Spread the mixture on a previously oiled cutting board (or between 2 sheets of parchment paper) and use a rolling pin to flatten it to a thickness of about ⅓ inch (6 mm)
Using a large sharp knife, make slight incisions of 2-inch (5 cm) squares very quickly while the mixture is still hot. Operate very quickly before it hardens.
Once the nkate has cooled, cut the pre cut pieces along the cut lines.
