Caramanduca

A sticky sweet treat from Peruvian cuisine, made from caramelised sugar, milk and peanuts or nuts. It is shaped into small bars or balls and enjoyed as a dessert or snack.

40 min
4 servings
Medium
Budget-friendly
🇵🇪 Peru

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Ingredients

Finition

50 g Icing sugar (for rolling)

Spices & seasoning

1 pinch Salt

Optional extras

50 g Desiccated coconut

Nutrition facts

517 kcal per serving

Protein: 6.8 g
Carbohydrates: 66.2 g
of which sugars: 63.1 g
Fat: 24.2 g
of which saturated fat: 9.5 g
Fiber: 2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Roughly chop the peanuts and set them aside.
In a heavy-based pan, heat the sugar over medium heat without stirring until you get a golden caramel.
Off the heat, slowly pour in the warm milk while stirring vigorously; the caramel will bubble. Return to low heat.
Add the butter, vanilla and salt, then let it thicken for 10 to 12 minutes, stirring, until the mixture coats the spoon.
Stir in the chopped peanuts and mix for another minute.
Pour onto a greased sheet of baking paper, let it cool for 5 minutes, then shape into small balls or bars.
Roll the pieces in icing sugar and let them cool completely before serving.