Guinean Sesame Peanut Bar

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Jata is a beloved sweet street snack from Guinea that combines toasted peanuts and sesame seeds bound together with a glossy caramel syrup. The bars are dense, crunchy, and intensely nutty with just the right amount of chew from the caramelized sugar. They are typically sold by vendors cut into small rectangles and enjoyed with tea or coffee.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 19 gSugar
• 8 gProtein
• 80 mgSodium
• 220 mgPotassium
• 90 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the bar

• 2 cups roasted unsalted peanuts, skins rubbed off
• 1/2 cup white sesame seeds
• 1 cup granulated sugar
• 3 tbsp water
• 2 tbsp honey
• 1 tbsp unsalted butter
• 1/4 tsp fine sea salt
• 1/2 tsp vanilla extract

For the pan

• 1 tsp neutral oil, for greasing
• 1 sheet parchment paper

Directions

1. Line an 8×8 inch baking pan with parchment paper and lightly grease the parchment with neutral oil, leaving overhang on two sides for easy lifting.
2. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 to 4 minutes; immediately transfer to a plate to stop the cooking.
3. Roughly chop about one-third of the peanuts so the mixture packs together more tightly, then combine with the whole peanuts and toasted sesame in a large bowl.
4. In a heavy-bottomed saucepan, combine the sugar and water over medium heat and stir just until the sugar dissolves. Stop stirring and let the syrup cook undisturbed until it turns a deep amber color, about 8 to 10 minutes.
5. Working carefully, whisk in the honey, butter, and salt; the mixture will bubble vigorously. Continue to cook for 30 seconds until smooth.
6. Remove the pan from the heat and quickly stir in the vanilla, then pour in the peanut and sesame mixture. Stir briskly with a wooden spoon until every nut and seed is evenly coated in caramel.
7. Scrape the mixture into the prepared pan and press it down firmly and evenly with the back of a greased spoon or an offset spatula, compacting it into a tight layer about 3/4 inch thick.
8. While the slab is still warm, lightly score it across the top with a sharp knife to mark 8 rectangular bars, then let it cool completely at room temperature for about 1 hour.
9. Once fully cooled and hardened, lift the slab out using the parchment overhang, cut along the scored lines, and wrap each bar in parchment paper or store in an airtight container.

Cook’s Notes

• Watch the caramel closely once the sugar darkens, as it can shift from perfect amber to burnt in under 30 seconds.
• Pressing the mixture firmly while still warm is essential for bars that hold their shape when cut and handled.
• For a deeper flavor profile, add a pinch of ground ginger or a splash of orange blossom water along with the vanilla.
• Store the bars in an airtight container at room temperature for up to 2 weeks; they stay crunchy if kept dry.
• If you prefer a chewier texture, swap half the granulated sugar for light brown sugar and add an extra tablespoon of honey.

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