Ingredients:
2 cups roasted peanuts
1½ cups sugar
1 tbsp oil (for a flat surface)
How to make it:
To begin, put the roasted peanuts in a ziplock bag, using a rolling pin, crush the peanuts into chunks.
Then, empty the crushed nuts on a board or on a clean surface. Use the rolling pin and crush the chunky peanuts again into smaller bits.
The reason why I use a ziplock bag first is to help make sure the peanuts stays in place while crushing them.
In a small pot, melt 1½ cups of sugar on a medium heat. The goal here is to caramelize the sugar. Do not burn the sugar.
Add the crushed peanuts and stir everything together. Make sure every crushed peanut is well coated with the caramelized sugar.
You want to move very quick at this point because, the bars cools very quickly from this point on.
Tip: Always cut the peanut cakes while they are still hot or warm. It is very difficult to cut and shape the bars ones they cool.
Transfer the nkate cake onto a lightly oiled surface or a cutting board. Use a rolling pin and roll the whole thing flat.
Cut and shape them into any shape you prefer.
