Moroccan · Snack
Moroccan Peanut Brittle (Halwa Kawkaw)
Halwa kawkaw is the peanut version of Morocco's caramel brittles, roasted peanuts suspended in golden caramel and cut into rugged blocks sold from glass jars in every neighbourhood grocer. Sweet, salty and deeply crunchy, it is a childhood favourite and a cheap treat with tea.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 8
- Level
- Medium
Ingredients
- 200 g roasted unsalted peanuts
- 200 g sugar
- 3 tbsp honey or glucose
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp bicarbonate of soda (optional, for a lighter brittle)
Method
- 1
Warm the peanuts
Warm the roasted peanuts in a low oven so they do not cool the caramel when added.
- 2
Make the caramel
Melt the sugar, honey, butter and salt in a heavy pan over medium heat, swirling, until deep amber.
- 3
Add the nuts
Off the heat stir in the warm peanuts and, if using, the bicarbonate of soda, which makes the brittle lighter and easier to bite.
- 4
Spread
Pour onto oiled baking paper and spread quickly to about 1 cm thick before it sets.
- 5
Set and break
Cool until hard, then break into rough blocks.
Chef's tips
- Warm peanuts keep the caramel fluid long enough to spread; cold nuts seize it instantly.
- A pinch of bicarbonate makes the caramel foam and set lighter and less tooth-breaking.
- Work fast once the nuts are in — caramel sets quickly as it cools.
Frequently asked questions
What is the bicarbonate of soda for?
It reacts with the hot caramel to create tiny bubbles, giving a lighter, more brittle texture that is easier to bite than a dense, glassy caramel.
Can I use salted peanuts?
Yes, and many people prefer the sweet-salty result. Just leave out the added salt in the caramel so it does not become too salty.