Your Recipe Blog



  • 75 g margarine
  • 340 ml (1 ⅓ cups) white sugar
  • 125 ml ( ½ cup) golden syrup
  • 250 ml (1 cup) boiling water
  • 325 ml (1 ½ cups) salted peanuts

Over a gentle heat, stir the margarine, sugar, syrup and water together in a pot until the sugar is dissolved.
Turn up the heat and without stirring, boil the mixture for half an hour or till the colour has change to caramel.

To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and crack when broken.
Remove the pot from the stove and stir in the nuts.
Pour into a greased tin (roughly 20 x 20 cm) and allow to set.
Cut into blocks before totally set or break into pieces when hard and store in a jar.

Recipe posted by Rina Kleinhans
Photo: Morne Van Staden

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5