Snack · Ethiopian · 5 min
Kolo (Ethiopian Toasted Barley and Peanut Snack)
- Calories
- 221
- Protein
- 6g
- Carbs
- 30g
- Fat
- 7g
Ingredients
- 28.1 g barley
- 14 g peanuts
- 1.3 tsp honey
- 0.25 tsp sea salt
Method
- 01Preheat a heavy-bottomed cast iron skillet over medium heat.
- 02Add the dry barley grains to the ungreased skillet. Toast, shaking the pan frequently, for 5-7 minutes until the grains are deeply golden brown and emit a nutty aroma.
- 03Add the unsalted peanuts to the skillet and continue to toast for an additional 2-3 minutes, watching carefully to prevent burning.
- 04Remove the skillet from heat. While hot, drizzle raw honey over the mixture and toss immediately with a wooden spoon until all grains and nuts are evenly coated and tacky.
- 05Sprinkle with fine sea salt and toss again.
- 06Spread the mixture on a flat plate and allow to cool completely for 10 minutes until the honey coating hardens into a crunchy shell.
Cook it with the whole plan around it
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