Desserts
Doce de Ginguba — Angolan Peanut Brittle
Ingredients
- - 300 g (2 cups) raw peanuts, skins removed
- - 300 g (1 1/2 cups) sugar
- - 60 ml (1/4 cup) water
- - 1/2 tsp salt
- - 1 tbsp butter or coconut oil
Method
- Line a baking tray with parchment paper and set aside.
- Toast the peanuts in a dry pan over medium heat for 4-5 minutes, stirring frequently, until fragrant. Set aside.
- In a heavy-bottomed saucepan, combine the sugar and water and cook over medium heat without stirring until it turns a deep amber caramel colour, about 8-10 minutes.
- Working quickly, stir in the butter or coconut oil and salt, followed immediately by the toasted peanuts, stirring to coat evenly.
- Pour the mixture onto the prepared baking tray and spread quickly and thinly using the back of a spoon or a spatula.
- Allow to cool completely and harden, about 20-30 minutes, before breaking into pieces.
Introduction: Ginguba, the Angolan word for peanut, features widely in local sweets.
Cultural Background: Ginguba, the Angolan word for peanut, features widely in local sweets. This crunchy peanut brittle is a popular treat sold by street vendors and made at home for celebrations, showcasing Angola’s strong peanut-growing tradition.
Tips: Watch the caramel closely near the end — it can go from golden to burnt very quickly. Work fast once the peanuts are added, as the mixture hardens quickly. Use a silicone mat or well-greased parchment for easy removal.
Variations: Add a pinch of chilli powder for a sweet-and-spicy twist found in some regional versions. Use cashews or a peanut-cashew mix for variety. Sprinkle with flaky sea salt just after pouring for a salted brittle.
Vegetarian/Vegan: A vegan version can be made using coconut oil in place of butter, with no noticeable change to flavour or texture.
Storage: Store in an airtight container at room temperature for up to 2 weeks; keep away from humidity.
Reheating: Not applicable — this is a cold, hardened confection and is not reheated.
Nutrition: Per serving (approx., 1 piece): 160 kcal, 4 g protein, 18 g carbohydrates, 9 g fat, 1 g fibre.
FAQs:
Q: Why did my brittle turn out sticky instead of crisp? A: This usually happens if the caramel wasn’t cooked long enough before adding the peanuts — cook to a deep amber colour. Q: Can I use roasted, salted peanuts? A: Yes, but omit the added salt in the recipe to avoid over-salting. Q: How long does peanut brittle keep? A: Up to 2 weeks in a well-sealed airtight container, kept away from moisture.
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