This recipe came from Linden & Michelle St. Clair, former missionaries to Benin. It's in the cookbook "From Bugs to Beans."
- 1 cup sugar
- 1 teaspoon lemon juice
- 2 cups roasted unsalted peanuts
Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly.
Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly.
Remove from heat and quickly stir in peanuts. Spread coated peanuts on an oiled baking sheet to harden.