Hard, amber-colored peanut brittle made with molasses and toasted peanuts, broken into shards — Paraguay's beloved traditional candy sold at every market and festival.
Instructions
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1
Toast peanuts in a dry skillet if not already roasted. Set aside.
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2
Combine sugar, molasses, and water in a heavy saucepan. Cook over medium heat without stirring until it reaches hard crack stage (150°C/300°F).
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3
Quickly stir in peanuts and salt.
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4
Pour immediately onto a greased baking sheet. Spread thin with a spatula.
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5
Let cool completely until hard and brittle.
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6
Break into irregular shards. Store in an airtight container.
Did You Know?
Ka'i means "monkey" in Guarani and ladrillo means "brick" in Spanish — the candy is said to be so hard that even monkeys would struggle to bite it.
The Story Behind Ka'i Ladrillo
Ka'i ladrillo is one of Paraguay's most iconic sweets, produced since the colonial sugarcane era when molasses was abundant and cheap. The combination of locally grown peanuts with cane sugar or molasses created an affordable, shelf-stable candy that became a fixture at markets and festivals. Its name, mixing Guarani and Spanish, reflects Paraguay's bilingual culture.
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