KashataPeanut and Coconut Brittle
This crisp sweet combines toasted peanuts, coconut, and caramelized sugar into a snack that is both nutty and fragrant. It is a classic coastal-style treat, often sold in small pieces for sharing.
Prep
15m
Cook
15m
Serves
4
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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Brittle
- 200gRoasted Peanuts (coarsely crushed)
- 120gDesiccated Coconut
Syrup
- 260gWhite Sugar
- 80mlWater
Brittle
- 2gCardamom Powder
- 2gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the white sugar and water in a saucepan and cook until the syrup turns amber and reaches 150°C (300°F).
- 02
Stir the roasted peanuts, desiccated coconut, cardamom powder, and salt into the hot syrup until everything is evenly coated.
- 03
Cook briefly, stirring, until the mixture is glossy and holds together.
- 04
Spread the mixture onto a lightly oiled surface and press it into an even layer.
- 05
Let the brittle cool completely at room temperature, then break it into pieces before serving.
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