Prep 0 mins
Cook 15 mins
This recipe came from Linden & Michelle St. Clair, former missionaries to Benin. It's in the cookbook "From Bugs to Beans."
- Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly.
- Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly.
- Remove from heat and quickly stir in peanuts. Spread coated peanuts on an oiled baking sheet to harden.
These were very good. I made them exactly as stated. Tasted like peanut brittle. Made for ZWT4.
You have to work at lightening speed for this one. I did add 1 tsp of Cinnamon and wish I would have added more. Hardened almost immediately. Used a cookie sheet covered with parchment paper, so had no mess. I broke up into pieces once it cooked. I used a mixture of unsalted peanuts, almonds and pecans. Made for ZWT4.
My hubby had accidently purchased a jar of unsalted peanuts so I was very happy to stumble across this recipe to utilize them. I poured the nuts out onto sprayed foil and didn't have the extra pan to wash. One does have to move fast with this. The glaze hardens very quickly. Served with Curried Lentil and Vegetable Soup for an African meal on ZWT4.