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- Ingredients
- Recipe
- Roasted peanuts without shell150 g
- Demerara sugar100 g
- Water1/4 cup
- Peanut Butter40 g
- Chickpea miso1 tablespoon
- Fleur de sel to taste
- molasses18 g
- Bring the sugar, water and molasses to the fire in a pan. Stir until it forms a syrup.
- As soon as it gets to the point of syrup, add the peanut butter and toasted peanuts. Stir to incorporate. Add the miso and mix well.
- The right point is when the bottom of the pan appears, as in brigadeiro.
- Remove from the oven and arrange in a greased shape or under a silicone sheet. Allow to cool and cut into squares. Sprinkle fleur de sel on top.
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