Kashata (Tanzanian Peanut and Coconut Brittle)

Name: Kashata (Tanzanian Peanut and Coconut Brittle)
Total time: 35 min
Cuisine: West African
Ingredients: 300g unsalted roasted peanuts; 150g desiccated coconut; 200g caster sugar; 4 tbsp water; 0.5 tsp ground cardamom; 0.25 tsp salt

Chewy, caramelised bars of peanut and coconut with a hint of cardamom, a favourite East African sweet.

Time35 min
LevelEasy
Costabout £0.30 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 bars

Ingredients

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300 gunsalted roasted peanuts
150 gdesiccated coconut
200 gcaster sugar
4 tbspwater
½ tspground cardamom
¼ tspsalt

Method

1
Line a 20 cm square tin with baking paper. Have the peanuts, coconut, cardamom and salt measured out and ready beside the hob.
2
Put the sugar and water in a large non stick pan over a medium heat. Stir just until the sugar dissolves, then stop stirring.
3
Boil for 6 to 8 minutes until the syrup turns a pale amber and smells of caramel. Do not walk away, it burns fast.
7 min
4
Turn the heat to low and stir in the peanuts, coconut, cardamom and salt. Mix quickly until everything is coated.
5
Tip into the lined tin and press down firmly with the back of a spoon or a potato masher.
6
Cut into bars while still warm. Leave to cool and set for 30 minutes before lifting out.
30 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.