Kongodo (Peanut Brittle) is a traditional Equatorial Guinean recipe for a classic sweet (candy) of peanuts in a sugar caramel base flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Guinean Poulet Yassa (Peanut Brittle).
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Ingredients:
225g peanuts
675g sugar
360ml water
2 tbsp lemon juice
vegetable oil to coat the saucepan
butter to coat the spatula
Method:
Lightly-toast the peanuts, either in a dry frying pan, or on a baking tray set in the oven.
Use the vegetable oil to coat the inside of a heavy-based medium saucepan then add the sugar and water and cook over high heat, stirring occasionally with a wooden spoon until the mixture comes to a boil.
Add the lemon juice, cover the pan and allow to cook for 3 minutes (do not stir) then uncover the pot, reduce the heat to medium and continue cooking until the mixture becomes a pale amber colour. Now stir-in the peanuts (work quickly so the sugar does not cool too much). As soon as the peanuts are evenly distributed in the mixture pour onto a baking tray lined with greaseproof paper or buttered parchment paper. Use a buttered spatula to spread the mixture thinly. You have to do this quickly as the mixture will cool rapidly and begin to harden.
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