Kashata -Spiced Peanut , Coconut and Sugar Candy . Just 4 ingredients. Easy peasy with no thermometer needed.
Growing up, I never quite understood the appeal of kashata. Whenever, we made a visit to briqueterie (the best out door grill meat joint) there was always a street vendor trying to shove these at us. It is quite funny because the air would be filled with perfume of grilled meat wafting through the atmosphere, and there you had these sugary peanuts. I just did not get it. I wasn’t into kashata –Maybe it was the spice combination, maybe not! – I guess enjoyed the meat more.
My sister on the other hand, used up all her savings for these sugary peanuts. 
I would often watch in amazement at her theatrics while eating these sugary peanuts, moaning and groaning with pleasure after each bite. Why it got to me, I don’t know? God alone knows… she would have traded me in, for some more kashata- if the opportunity presented itself. Yes indeed!
Kashata is a really popular Swahili sweet treat that is often sold and enjoyed in most parts of Eastern Africa (Tanzania, Kenyan, Uganda). It is sometimes present in other parts of Africa where you have a Muslim community like in my hometown Yaoundé, Cameroon.
These sugary snacks are made with freshly grated coconut or peanuts or a combination of both. Some people use food dye to make it more appealing, especially when it is made with only coconut. Here ,I used peanuts and a little bit of shredded coconut and coconut milk for added flavor. Resist the temptation to stir -stirring or jostling of any kind can cause the sugar to begin crystallization.
Use the handle and swirl the syrup until thick, just before it starts to caramelize, that is the time to add the peanuts. This happens quickly so stay close. Enjoy!
Kashata
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
- 2 cups roasted peanuts shells and skin peeled lightly chopped
- ½ cup coconut milk water
- ½ cup coconut flakes optional
- 1/2 teaspoon of each cardamom, cinnamon, nutmeg spice
- 1 ¾ cup sugar
- ½ teaspoon salt
Instructions
- Spray about an 8-inch baking pan with cooking spray. Set aside
- In a large heavy sauce- pan combine granulated sugar, coconut milk, cardamom and salt.
- Cook over medium high heat, stirring until all the sugar has dissolved. Stop stirring when the sugar has dissolved .You may swirl pan to prevent mixture from burning. (Stirring helps form crystallization which you do not want during this process)
- Continue to cook, until mixture thickens and sugar just starts to caramelize- about 10 minutes or more depending on stove You may use a spoon to check for thickness.
- Finally add peanuts and coconut, quickly mix until all the ingredients have been fully combined . Remove immediately and spread mixture onto prepared pan.
- Let it cool completely and firms up, then use a sharp knife to break into pieces. Store in airtight container.
Nutrition Information:
Stevie says
Will using a 9-inch pan instead of an 8-inch pan make the candy too thin? Thank you for sharing so many amazing recipes!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Lynette says
Do you use either cardamom or cinnamon or nutmeg,……Or a combination of the three?
If using all three, is it a combined total of 1 tsp, or a tsp of each?
Many thanks for any advice.
ImmaculateBites says
Go with 1/2 teaspoon each. Since making this recipe I have tried different variations and like this better. However, you can use just one spice if you prefer. Go easy with the cardamon. It’s very potent.
ImmaculateBites says
Karen thanks for your help! I have gone over the recipes and made some updates.
Abby says
Can you please make african toffee candy?
imma africanbites says
I’ll add that to my to-do list, Abby. Thanks for the suggestion. 🙂
Karen says
I fixed Step 5. for you:
5. Then add peanuts and coconut, mix for about a minute, and then quickly pour into the prepared baking pan. Cool, break into pieces. Store in airtight container.
ImmaculateBites says
Thanks for stepping in karen.
Karen says
Hi again, I don’t know how easy it is to do, but you might consider cutting and pasting the corrected text for step #5 into your recipe directions so they’re not so confusing. Just a thought. I thoroughly enjoy your recipes and am so glad to have found your blog. 🙂
Tambi says
girl!!!!! Looks like I’ll be spending all my free time in the kitchen!! You are amazing!!!
ImmaculateBites says
Thanks Tambi, let me know which recipes you try . Happy New Year!!!!
Ottawa Girl says
I just discovered your website and I am very excited to explore these awesome meals. Your efforts are really appreciated.
Love from Canada.
ImmaculateBites says
Thanks Ottawa Girl!
Joxy says
My last comment was deleted. I wouldn’t have bothered to comment again had the error been addressed. I merely pointed out that the instructions given were jumbled up, check step 5. And please delete this too.
ImmaculateBites says
Joxy, I deleted your comment because I thought it was spam…. I go through a lot of that daily. Thanks for taking the time to point that out to me. I have made some changes.
Nagi@RecipeTin Eats says
I’ve never heard of this but it’s easy to tell that it’s going to be delicious and I can imagine the flavour and texture. The technique reminds me of some Indian sweet recipes I know. Thanks for sharing this!! And glad it doesn’t need a thermometer because I don’t have one!!
brenda says
Oh how I loved eating this sugary peanut snacks after school . Will definitely try it . Thanks for posting!
Afrolems says
You blow my mind every time