🇹 Ethiopian · Street Food & Snacks
🥜 Ethiopian Groundnut Cake
ካርኩዴ — Groundnut Cake
Ethiopian Groundnut Cake — roasted peanuts mixed with caramelised honey and sugar, pressed into a flat slab and cut into squares. Similar to sesame brittle but using peanuts — the Ethiopian market confection.
Ethiopian groundnut cake follows the same caramelised confection tradition as sesame brittle (ETH174) — the peanuts provide more protein and fat, producing a more substantial confection.
Ingredients
Equipment: Heavy pan, Lined baking sheet
- 1.5 cups raw peanuts — roasted and roughly chopped
- 3 tbsp honey
- 2 tbsp sugar
- Pinch of salt
Optional: pinch of mitmita
Method
- Roast peanuts. Cool. Roughly chop.
- In a heavy pan: combine honey, sugar, and salt.
- Cook over medium heat until golden and reaches hard crack (150°C).
- Remove from heat. Add peanuts. Stir quickly.
- Pour immediately onto lined sheet. Spread thin.
- Cool 10 minutes. Break into pieces.
Chef Tips
- See ETH174 for the caramel technique — identical process.
- Add mitmita to the peanuts for a spiced version.
Common Mistakes to Avoid
- Not reaching hard crack — sticky brittle.
The Science
See ETH174 for brittle science.
Nutrition (per serving)
Health Benefits
- High protein from peanuts.
- Healthy fats.
Cultural Note
Ethiopian groundnut cake is the affordable luxury of the market — a piece of sweet, crunchy peanut caramel from a street vendor is a small joy available to every Ethiopian.
Storage & Serving
Storage: Airtight container — 2 weeks.
Reheating: Not applicable.
Serve with: As a market sweet, With coffee