Margarine (for greasing)
2 3/4 cups peanuts (385g)
3 1/4 cups roasted peanuts (500g)
1 cup water (240ml)
1/2 tablespoon grated ginger
Margarine (for greasing)
2 3/4 cups peanuts (385g)
3 1/4 cups roasted peanuts (500g)
1 cup water (240ml)
1/2 tablespoon grated ginger
Grease a smooth surface with margarine
Aquatic the oven to 180°C (medium)
Spread the peanuts in a large baking dish and roast in the preheated oven until toasted (approximately 15 minutes)
Let it cool
Rub the peanuts between your hands to remove the skin. Reserve
In a large saucepan, combine the peanuts, water, and ginger
Bring to a boil over high heat and cook, stirring constantly with a wooden spoon, until the peanut butter dissolves (approximately 3 minutes)
Stop stirring and cook until the syrup reaches a thin, syrupy consistency (approximately 7 minutes with a wooden spoon, remove some of the syrup from the pan; moisten your index finger and thumb with water, take a small amount of the syrup carefully and move it away: a thread should form between them, which breaks off immediately)
Add the reserved peanuts in batches and mix
Spread on a greased surface forming a rectangle approximately 20cm x 25cm
Let it cool
Cut into squares approximately 5cm with a sharp knife
Arrange on a plate and serve
(Approximate calories per serving: 203)
