Finding the sweet spots of the wild west while exploring the sweetness of the whole world.
Saturday, January 19, 2013
19th Stop: Benin
Lemon, sugar, and peanuts make such pretty and simple ingredients. You cannot go wrong with trying Confit d'Arachide (Candied Peanuts) from Benin. It is basically a simple, and perfect little peanut brittle recipe.
Benin is in West Africa.
The above territory became a French Colony in 1872 and achieved
independence on 1 August 1960, as the Republic of Benin. You see the French influence in many of the country's recipes, like with the one I share here today.
Below, the sugar heats up and melts into a loose honey-like consistency.
Then the lemon juice and peanuts are stirred into the melted sugar.
This mixture is poured onto an oiled baking tray (although I used a parchment-lined tray...less mess). Once the mixture has cooled off, it is broken into pieces and stored in an air-tight container. Super easy and super yummy.
I got the recipe here. I converted the measurements as best as I could (conversions are not my thing) and here is what I used: