‘Teeth breakers‘

‘Teeth breakers‘

Rompedientes

By
From
My Abuelo's Mexican Feast
Makes
30

Ingredients

Quantity Ingredient
250ml water
460g caster sugar
60g butter
1/2 teaspoon natural vanilla extract
80g raw unsalted peanuts, skinned

Method

  1. Place the water and the sugar in a medium saucepan over a medium heat. Mix with a wooden spoon until the sugar has dissolved. Add the butter and vanilla extract. Reduce the heat to low and allow to simmer for around 10 minutes. Do not stir the mixture at this stage.
  2. When the syrup has reduced by about half and a few drops of it crystallise when dropped into a glass of water, remove it from the heat. Toss in the peanuts and pour onto a greased tray. Allow to cool so you can handle it – but be very careful as the mixture will still be hot and can burn (silicone oven gloves are recommended at this stage).
  3. Shape the toffee mixture into a log. Pull from each end until stretched to twice its length. Fold in half and stretch again to twice its length, fold again, twist and continue with this process until the toffee turns white and has almost become solid. Be careful and work fast – it will still be hot.
  4. Once the toffee is almost solid but still soft, shape it into a log around 3 cm thick and cut into 3 cm pieces with a sharp knife or scissors. Set on a plate to cool completely.
  5. These will keep for 3 weeks in an airtight container.
Tags:
Mexican
Latin
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