Comorian Peanut and Coconut Brittle
A Comorian-style peanut and coconut sweet cooked to a crisp brittle. Toasted nuts and coconut give it a deep, nutty finish.
Prep
10m
Cook
15m
Serves
8
Regional versions
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- Comoros
- Tanzania
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 180gPeanuts (lightly roasted)
- 50gDesiccated Coconut
- 220gWhite Sugar
- 2gSalt
- 10mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Grease a tray or sheet of baking paper with the coconut oil.
- 02
Heat the white sugar in a pan over medium heat until it melts into a deep amber caramel.
- 03
Stir in the peanuts, desiccated coconut, and salt until evenly coated.
- 04
Quickly spread the mixture onto the prepared tray in an even layer.
- 05
Let the brittle cool completely, then break it into small pieces for serving.
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