Thursday, Dec 20 2007

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Peanut Toffee (Chikki)

Ingredients

1 cup lightly roasted peanuts
1 cup sugar
1/2 tsp. cardamom powder
1 tsp. oil
rolling pin
stone worksurface
2 strong knives or spatulas
heavy saucepan

Method

Remove husk of peanuts and crush slightly.
Use the oil to grease the knives or spatulas, worksurface and rolling pin.
Keep some aside to grease palms.
Put sugar in pan and heat, stirring continuously, till fully melted.
Brown lightly, but do not allow to burn. Remove from fire.
Add peanuts, cardamom and mix well.
Pour onto worksurface and knead with both knives.
When slightly cool knead with greased palms.
Roll with pin shaping into a square, 1/2" thick.
Mark out into 1" square pieces.
Break after fully set and cooled.
Store in airtight container putting sheets of butterpaper between each layer.

Note: Take care while handling the hot sugar, or you may scald yourself.

Variation:

1. You may use dry fruit like almonds, pista, cashew instead of peanuts.
2. You may crush the nuts finer if you like, then use 1 1/4 cup instead of one, to one cup of sugar.

Making time: 15 minutes
Makes: 12 squares (approx.)
Shelflife: 8-10 days

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