Noga/ Enting Enting/ Tengteng Kacang

300 g peanuts, roasted, remove the skin and then mash coarsely as long as it's broken
50 g toasted sesame (can be skipped)
230 g sugar (you can add more if you want it really sweet)
2 tablespoons grated ginger (can be skipped)
1 tbsp margarine

Prepare a tray or baking sheet, cover with banana leaves/baking paper/baking paper (I used a 20×20 cm baking sheet, lined with banana leaves)
Put the sugar in the pan, pour the ginger water in the middle and cook over medium low heat.
Cook until sugar dissolves and caramelizes. Shake the pan from time to time so that the sugar mixes and dissolves quickly.
After the sugar is caramelized and browned. Add margarine. Turn down the fire. Stir gently until margarine melts. Add peanuts.
Mix well and then pour on a prepared baking sheet or tray, cover with banana leaves / parchment paper and flatten with a wooden spoon / spatula or if printed on a tray, it can be rolled out with a rolling pin, the thickness is according to taste.
While hot, cut into pieces as desired. Allow to cool and harden. Then break it according to the strips that have been made. You have to move quickly, because caramel hardens easily. And if it's hard it's hard to form.

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