Gluten-Free Ghanaian Peanut Snack (Nkate Cake)

Instructions

1. 1In a medium saucepan, combine the 0.75 cup Sugar and 0.5 cup Water over medium heat. Stir constantly until the 0.75 cup Sugar is completely dissolved, then bring the mixture to a rolling boil.
2. 2Add the 1 teaspoon Ground Ginger and 0.25 teaspoon Salt to the boiling sugar syrup. Immediately reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally. The syrup should thicken slightly.
3. 3While the syrup is simmering, place the 2 cups Roasted Peanuts and 1 cup Rice Flour into a large bowl. Stir them together to ensure the rice flour is evenly distributed among the peanuts.
4. 4Carefully pour the hot sugar syrup from the saucepan over the peanut and rice flour mixture in the bowl. Stir everything together quickly and thoroughly with a sturdy spoon or spatula until all the peanuts and rice flour are evenly coated with the syrup.
5. 5Line a baking sheet with parchment paper. Transfer the coated peanut mixture onto the prepared baking sheet. Use the back of your spoon or a spatula to press the mixture down firmly and evenly, creating a flat layer about 1.27 cm thick.
6. 6Place the baking sheet into a preheated oven set to 175°C. Bake for 20 to 25 minutes, or until the mixture is golden brown around the edges and smells fragrant.
7. 7Remove the baking sheet from the oven. Allow the Nkate Cake to cool completely on the baking sheet for at least 1 hour. This cooling step is important for it to firm up properly before cutting.
8. 8Once completely cool, cut the Nkate Cake into squares or your desired shapes using a sharp knife. The snack is now ready to be served.

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