300 g sugar
2 cups peanuts
tsp lemon juice
Preheat your stove to 160˚C.
Appropriate the crude peanuts equitably on a baking sheet. Place the baking sheet in the focal point of the stove. Broil the peanuts for 10 minutes, blending every so often. Eliminate the baking sheet from the stove and let the peanuts cool totally. Then, at that point, spread the peanuts out on a cutting board and pound them utilizing a moving pin.
Empty the sugar into a pot over medium hotness, add the water and a couple of drops of lemon juice; let the sugar disintegrate up to a temperature of 160 ° C. You will get a light-hued sugar syrup.
Add the squashed peanuts to the sugar syrup. Blend everything enthusiastically for 3 minutes on low hotness.
Spread the blend on a pre-oiled cutting board (or between two sheets of material paper) and utilize a moving pin to straighten it to a thickness of around 6 to 8 mm
Utilizing an enormous, sharp blade, rapidly pre-cut a few squares of around 4 or 5 cm sides from the hot combination. Work very soon before the combination solidifies.
After the nkate has cooled, cut the pre-cut pieces along the lines of your cut, and that’s all. Well done, you have passed the NKATE CAKE. Help yourself at will.
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