Groundnut Sugar Cake
Crunchy roasted peanuts coated in a crisp ginger-spiced sugar syrup for a nostalgic Caribbean treat that’s sweet, crunchy, and impossible to eat just one
Ingredients
- 2 cups 300g raw peanuts
- ¾ cup 150g granulated sugar
- ¼ cup 60g water
- 2-3 tbsp freshly grated ginger
- ¼ tsp ground ginger optional, for extra warmth
- ¼ tsp salt
- ⅛ tsp freshly grated nutmeg optional, for a subtle Grenadian twist
Instructions
Roast the Peanuts
- Preheat oven to 325°F (163°C).
- Spread peanuts in a single layer on a baking sheet.
- Roast for 18–20 minutes, stirring once halfway through.
- Let cool completely.
- You want a medium roast with a deep nutty aroma.
Prepare the Ginger
- Using the fine side of a box grater or a microplane, grate fresh ginger.
- Set aside.
- Optional: Measure the ground ginger now if using for extra warmth.
Prepare the Peanuts (Set Aside)
- Once cooled, transfer peanuts into a large mixing bowl.
- Prepare your tray or work surface before starting the syrup, as the next steps move quickly.
Prepare the Pan
- Lightly grease a baking tray or line it with parchment paper.
- Set aside and keep within reach.
Make the Syrup
- In a saucepan, combine: sugar, water and salt
- Cook over medium heat, stirring until the sugar dissolves completely.
- Once dissolved, stop stirring and allow the syrup to simmer.
- Continue cooking until it slightly thickens.
Cold Water Test:
- Drop a small amount into cold water. It should form thin threads before dissolving rather than disappearing immediately.
Add Ginger
- Remove syrup from heat.
- Quickly stir in: freshly grated ginger, ground ginger (if using)
- Mix immediately.
Add Syrup & Coat Quickly
- Immediately add the hot syrup to the roasted peanuts.
- Stir quickly and thoroughly until all peanuts are fully coated.
- Work fast — the syrup will begin to set as it cools.
Shape Immediately
- Spoon into small mounds for individual cakes or spread into a slab on the prepared tray and press evenly.
- If spreading, work quickly before the mixture hardens.
- Lightly greasing your spoon or spatula will help with sticking.
Cool Completely
- Let cool at room temperature until fully set.
- Do not move or handle while warm.
- Once firm: break into clusters if slabbed or separate into individual pieces if scooped
Notes
Pairs Well With
- Tea
- Coffee
- Hot chocolate
- As a sweet snack alongside fresh fruit
Baking Notes
- Roast your peanuts properly: A medium roast gives the best depth of flavor and aroma.
- Peanut skins: After roasting and cooling, rub the peanuts gently between your hands or in a clean kitchen towel to remove any loose skins. It’s perfectly fine if a few remain.
- Using roasted peanuts: If using unsalted roasted peanuts, warm them in the oven at 325°F (163°C) for 5–7 minutes to refresh their flavor before coating. Do not roast them a second time.
- Cold water test is key: This is your most reliable indicator for the correct syrup stage without a thermometer.
- Don’t stir after sugar dissolves: This prevents crystallization and keeps the syrup smooth.
- Work quickly after the syrup stage: Once added to the peanuts, the mixture begins to set immediately.
- Shape immediately: The mixture becomes harder to work with as it cools — speed matters more than perfection here.
- Cool fully before handling: The sugar coating firms up as it cools; moving it too early can cause breakage.
- Temperature guide: Approximately 300°F (149°C). If you have a candy thermometer