I like eating my peanuts in a variety of ways, and one such way is as peanut drops.
Today, the usual ingredients of peanuts, chopped ginger root, and sugar . . . also included diced carrots, pumpkin seeds, 1 teaspoon chopped scotch bonnet pepper, and raisins.I usually wash away the salt from the packed peanuts when making my drops, and I use a banana leaf (or leaf of the coco plant etc.) to scoop my peanut drops on.
Once this is done, I put it aside. (We also use a scalded banana leaf when preparing coconut drops.)
I understand that some persons use greased paper or moistened foil sheets when making their drops, but I’ve never done so.
I then combine all the ingredients – except the raisins, with water, in a saucepan and bring it to boil over high heat. (Raisins usually get soggy when they’re cooked.) It is important to keep stirring the ingredients while they are being boiled to prevent the mixture from sticking to the pot. Once the mixture becomes sticky, I mix in the raisins. When there is no more watery liquid, but a sticky paste, I drop spoonfuls of peanut drops unto the prepared leaf.If the mixture is already hardening unto the spoon, I use another spoon to scoop the peanut drops from the mixing spoon unto the leaf. The peanut drops are kept on the leaf until they are cool and hardened.
Sometimes, when I’m impatient, I place the leaf in the freezer to speed up the cooling process.