Dulce de mani o ajonjoli (peanut or sesame crackle)

Dulce de mani o ajonjoli (peanut or sesame crackle)

Walk into any Dominican colmado and in some corner you will find a jar full of these candies.

A descendant of the Spanish turrón, this an easy-to-make and very popular candy in the Dominican Republic. You can either use sesame or toasted peanuts for it, both are delicious.

These can be found in colmados (corner stores) throughout the Dominican Republic.

Aunt Clara
Dulce de maní o ajonjolí (peanut or sesame crackle)
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 cup of roasted unsalted peanuts or sesame seeds
  • 1 cup white cane sugar
  • ¼ cup water
  • 1 teaspoon of peanut oil (to oil the baking pan)
  1. Oil a lipped baking tray.
  2. Mix sugar and water and simmer in heavy saucepan over medium heat.
  3. Stir constantly until it turns into a thick dark caramel (threads of caramel will stick to the spoon when you take it out).
  4. Remove from the heat and immediately mix in the peanuts.
  5. Pour carefully into circles of about 3" wide on prepared baking pan.
  6. Cool completely before serving.
To make them into round shapes, you will need about six round 3" oiled metal rings. put them on the tray and pour the hot caramel and peanut into them instead of directly onto the pan.

A silpat works much better than an oiled tray, if you have one, use it.
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