From the recipe collection
Kumintang Panutsa
Batangas muscovado peanut candy cooked to a firm glossy brittle, poured thin, and cooled into crisp nut-filled pieces.
- Prep time
- 15 min
- Cook time
- 20–25 min
- Yield
- Makes about 20 pieces
- Audio recipe
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Ingredients
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Method
- Line a heatproof tray with banana leaf or grease it lightly, and keep an oiled spatula ready.
- Combine muscovado, water, and salt in a heavy saucepan. Heat gently until dissolved.
- Bring to a steady boil and cook without stirring until the syrup reaches 145–150°C or forms a hard brittle thread in cold water.
- Stir in butter and the roasted peanuts, coating them quickly.
- Remove from the heat and add baking soda if using; the mixture will foam slightly.
- Pour immediately onto the prepared tray and spread to an even layer before it sets.
- Cool completely without moving, then cut or break into pieces.
- Store airtight with baking paper between layers to protect the crisp texture.
