Singada Chikki (Peanut Caramels)

• 250 gm: Peanuts
• 200 gm: Sugar/jaggery
• 25 gm: Butter

1. Skin, roast and coarsely crush the peanuts.
2. Heat sugar with 1/2 cup of water until thick. Boil the syrup until hard crack consistency. (Test its consistency by putting a drop in cold water- it should crack after you take it out)
3. Add the peanuts and mix thoroughly.
4. Grease a tray and spread the mixture. Roll flat to 1 cm in thickness.
5. Cut into squares when cooled and store in an airtight container.