Groundnut Cake (Peanut Brittle)
The Quirky Foodster Team
Ingredients
- Roasted, shelled peanuts — 300 g (2 cups)
- Sugar — 250 g (1 1/4 cups)
- Water — 60 ml (1/4 cup)
- Of salt — pinch
Method
- Line a baking tray with greaseproof paper and set aside.
- In a heavy-bottomed saucepan, combine the sugar and water over medium heat, stirring gently until the sugar dissolves.
- Stop stirring and let the syrup simmer until it turns a deep amber caramel colour, about 8-10 minutes.
- Quickly stir in the peanuts and salt, coating them evenly in the caramel.
- Immediately pour the mixture onto the prepared tray and spread into an even layer with the back of a spoon.
- Let cool completely, about 20 minutes, until fully hardened, then break or cut into pieces.
Introduction: Groundnut cake is a simple, much-loved sweet treat sold by street vendors across Sierra Leone, made by coating roasted peanuts in a caramelised sugar syrup that hardens into crisp, brittle bars.
Cultural Background: Groundnut cake is a simple, much-loved sweet treat sold by street vendors across Sierra Leone, made by coating roasted peanuts in a caramelised sugar syrup that hardens into crisp, brittle bars. It is an affordable, satisfying snack for children and adults alike, and reflects the central role groundnuts play in Sierra Leonean cooking, both savoury and sweet.
Tips: Work quickly once the peanuts are added, as the caramel hardens fast. Watch the caramel closely in the final minutes — it can go from golden to burnt very quickly.
Variations: Add a pinch of ground ginger or chilli powder for a spiced version. Use cashews or a peanut-cashew mix. Naturally vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 weeks; avoid humidity, which softens the brittle.
Reheating: Not required — served at room temperature.
Nutrition: Per serving: approx. 190 kcal, 5g protein, 21g carbohydrate, 10g fat
FAQs:
Q: Why did my caramel turn grainy?
A: This usually happens if the sugar syrup was stirred too much while boiling — let it simmer undisturbed until amber.
Q: Can I use raw peanuts?
A: Roast raw peanuts in a dry pan or oven first for the best flavour and crunch.
- Roasted, shelled peanuts — 300 g (2 cups)
- Sugar — 250 g (1 1/4 cups)
- Water — 60 ml (1/4 cup)
- Of salt — pinch
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