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.

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