Peanut Toffee with Jaggery (Jaggery Peanut Brittle)

Heat a heavy-bottomed pan over medium heat. Add the raw peanuts and toast them, stirring frequently, until they are lightly golden and fragrant, about 5 minutes. Transfer to a plate and set aside.

Lightly grease a large baking sheet or a flat tray with a little ghee or butter. This will prevent the brittle from sticking.

In the same pan, add the grated jaggery and water. Cook over medium-low heat, stirring occasionally, until the jaggery has completely melted and the mixture comes to a gentle boil.

Continue boiling the syrup without stirring, until it reaches the hard-crack stage (300°F or 150°C). To test, drop a little syrup into cold water; it should form hard, brittle threads. This can take 5-8 minutes.

Once the syrup reaches the hard-crack stage, quickly remove the pan from heat. Stir in the ghee (or butter) until melted, then add the toasted peanuts and salt (if using). Mix well to coat the peanuts evenly.

Sprinkle the baking soda over the mixture and stir vigorously (it will foam up). Immediately pour the hot mixture onto the greased baking sheet. Use a spatula or the back of a spoon to spread it into an even layer, about 1/4-inch thick.

Let the brittle cool completely at room temperature, about 15 minutes. Once firm, break it into irregular pieces. Store in an airtight container.