Recipe By Rob Tanner
Rating
Published Jun 19th
Prep 10m Cook 15m Additional 30m Ready In 55m
Servings 2 cups Calories 304.4

This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift.

Recipe Ingredients

  • 2 cups raw peanuts
  • 1 cup white sugar
  • ⅓ cup water
  • 1 pinch coarse sea salt, or to taste
  • 1 pinch ground cinnamon
  • 1 pinch chili powder

Cooking Directions

  1. 1 Grease a baking sheet or line with a silicone mat.
  2. 2 Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
  3. 3 Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
  4. 4 Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

  • Calories 304.4
  • Carbohydrate 31.1 g
  • Fat 18 g
  • Fiber 3.2 g
  • Protein 9.4 g
  • Saturated Fat 2.5 g
  • Sodium 48.1 mg
  • Sugar 26.4 g

Chef's Notes

I really like them with a good pinch of chipotle chile pepper. It gives them a great little kick that will have your guests coming back for more; I find raw peanuts at the local bulk food market, and they are very reasonably priced.

Reviews

  1. These are pretty good. I however have to agree with others that maybe the procedure didn't work for me. They looked pretty raw and had the white powder look. I put them in the oven to see if I could get them extra roasted but nothing really happened. I left them alone and the next - Read more ...
  2. Don't be afraid of the heat. You have to melt the sugar.
  3. These were pretty tasty but the method didn t take me to a candied nut. It led to raw peanuts on top a fine powder building up on the bottom of the pan. I added a bit more water and got nothing. I ended up adding some honey and that helped a bit but the - Read more ...
  4. Super easy and delicious.
  5. I used the recipe as a ratio template. I wanted to see if I could use the dry sugaryham glaze packet that comes with a ham instead of the sugar. My ham packets is made with sugar and honey so I gave it a whirl. It turned out great. I only cooked the nuts in - Read more ...
  6. I used this recipe with Pecans and Almonds (separately) instead of peanuts. It was FANTASTIC! I've had a lot of professionally made candied nuts and have a pretty high standard for them. This recipe was so quick and much easier than a lot of the other recipes and it was awesome! I made 8 batches - Read more ...
  7. I made this recipe but used 50% brown sugar and 50% cane sugar. Once the nuts came out of the skillet, I spread them across some wax paper, sprinkled with cinnamon and the baked the nuts for about 10 mins at 170degC. The result was unbelievable - I can't stop eating them
  8. When you make these be sure to get the exhaust fan going over your stove and once the sugar and water mix starts to crystalize on the nuts keep on stirring and heating so the sugar stars to melt and the nuts start to brown... it does smoke a little as they brown and you - Read more ...
  9. Next time I make these I would toast the nuts in a non stick skillet for a bit before adding the sugar and water. The nuts had a bit of a raw taste to them. I couldn't get them as dark as I would have liked to but that was probably my error not the - Read more ...
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