Doce De Ginguba

Roast the Peanuts

Preheat your oven to 350°F (175°C).

Spread the raw peanuts on a baking sheet in a single layer. Roast in the preheated oven for about 15-20 minutes, or until the peanuts are golden brown and fragrant. Remove from the oven and let them cool completely.

Prepare the Syrup

In a medium saucepan, combine the granulated sugar, water, and salt. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved.

Continue to cook the syrup without stirring until it reaches a light caramel color, about 8-10 minutes. You can swirl the pan gently to ensure even cooking.

Combine Peanuts and Syrup

Once the syrup is ready, remove it from the heat and quickly stir in the roasted peanuts and vanilla extract. Mix well to coat the peanuts evenly with the caramel syrup.

Shape the Candy

Pour the peanut mixture onto a parchment-lined baking sheet. Spread it out evenly using a spatula or the back of a spoon.

While the mixture is still warm, use a knife to score it into squares or rectangles. This will make it easier to break into pieces once it has cooled and hardened.

Cool and Serve

Allow the peanut candy to cool completely at room temperature. Once cooled, break it into pieces along the scored lines.

Store

Store the Doce de Ginguba in an airtight container at room temperature.