📝 About This Recipe
A beloved staple of Caribbean street food, this 'Peanut Cake' is actually a crunchy, brittle-like confection that captures the soul of the islands. It combines the deep, earthy aroma of roasted peanuts with a rich, spiced caramel infused with ginger and nutmeg. This treat is prized for its satisfying snap and the nostalgic, sweet-and-salty balance that has made it a favorite snack for generations across the West Indies.
🥗 Ingredients
The Nuts
- 3 cups Raw Peanuts (skins on for authenticity, or blanched if preferred)
The Syrup Base
- 2 cups Granulated Sugar (white or light brown sugar both work well)
- 1/2 cup Water
- 1 tablespoon Fresh Ginger (finely grated or minced)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Grated Nutmeg (freshly grated is best)
- 1/4 teaspoon Salt (to balance the sweetness)
Finishing
- 1 tablespoon Unsalted Butter (to add shine and prevent sticking)
- 1/4 teaspoon Baking Soda (optional, for a slightly lighter 'honeycomb' texture)
👨🍳 Instructions
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1
Prepare your workspace by lining a large baking sheet with parchment paper or a silicone mat. Alternatively, grease a marble slab or a flat metal tray with a little butter or oil.
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2
In a heavy-bottomed skillet or wide pot over medium heat, toast the raw peanuts. Stir them constantly for 5-7 minutes until they become fragrant and turn a light golden brown. Remove from heat and set aside.
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3
In a heavy saucepan, combine the sugar, water, and grated ginger. Stir over medium-low heat until the sugar has completely dissolved.
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4
Once the sugar is dissolved, stop stirring. Increase the heat to medium-high and bring the mixture to a boil.
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5
Allow the syrup to boil until it reaches the 'hard crack' stage, which is approximately 300°F (150°C) on a candy thermometer. The bubbles will become smaller and the syrup will start to turn a light amber color.
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6
Quickly stir in the cinnamon, nutmeg, salt, and vanilla extract. Be careful, as the mixture may bubble up slightly when the liquid extract is added.
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7
Add the toasted peanuts to the syrup. Stir vigorously with a wooden spoon to ensure every single peanut is thoroughly coated in the spiced sugar mixture.
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8
Stir in the butter and the baking soda (if using). The baking soda will cause the mixture to foam slightly; this creates tiny air bubbles that make the 'cake' easier to bite into.
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9
Continue to cook and stir for another 1-2 minutes until the sugar mixture thickens and looks like it wants to pull away from the sides of the pan.
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10
Working very quickly before the sugar sets, drop large spoonfuls of the mixture onto your prepared baking sheet to form individual round 'cakes' about 3 inches in diameter.
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11
If you prefer one large sheet, pour the entire mixture out and spread it flat with the back of a greased spoon or a palette knife.
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12
Let the peanut cakes cool completely at room temperature for at least 30 minutes. They will harden into a firm, brittle consistency.
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13
Once fully set and cool, peel them off the parchment paper. If you made one large sheet, snap it into rustic, irregular shards.
💡 Chef's Tips
Use a heavy-bottomed pot to prevent the sugar from scorching too quickly. If you don't have a thermometer, test the syrup by dropping a small amount into a bowl of ice water; if it forms hard, brittle threads that snap, it is ready. Don't skip the ginger! Fresh ginger provides the signature 'zing' found in authentic Caribbean peanut cakes. Store the finished cakes in an airtight container immediately after cooling; humidity is the enemy of candy and will make them sticky. If using salted peanuts, omit the extra salt in the recipe to prevent it from being overly salty.
🍽️ Serving Suggestions
Serve as a midday snack alongside a cold glass of Caribbean Mauby or Sorrel drink. Pair with a hot cup of island cocoa tea or strong black coffee. Crumble smaller pieces over vanilla bean ice cream for a crunchy, spiced topping. Pack into small cellophane bags with a ribbon for a thoughtful, homemade tropical gift. Enjoy as a high-energy snack during a long hike or beach day.