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

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a baking sheet or line with a silicone mat.

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  • 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.

  • 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.

  • 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.

Cook'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.

Nutrition Facts

304 calories; protein 9.4g 19% DV; carbohydrates 31.1g 10% DV; fat 18g 28% DV; cholesterol 0mg; sodium 48.1mg 2% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2016
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 Read More
(4)

Most helpful critical review

Rating: 3 stars
12/22/2017
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 peanuts were still raw. I finished it off in the oven at 190 C until the peanuts browned and the sugar finally crystallized. Once cooled I broke them apart and they were candied...and quite tasty. Thank you for the recipe. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/11/2016
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 Read More
(4)
Rating: 5 stars
11/05/2015
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 will see the white sugar melting and becoming a clear brown coating on the darkening nuts. Just when the white sugar is almost all melted quickly dump onto parchment or a silpat and separate as much as you can with a couple of forks... Read More
(2)
Rating: 4 stars
11/02/2015
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 fault of the recipe. The pinch of chili pepper was a nice touch. Read More
(1)
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Rating: 5 stars
12/02/2017
Super easy and delicious. Read More
(1)
Rating: 4 stars
06/07/2018
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 day I proceeded to roast them at 350 for about 10 to 15 minutes. Honestly with tons of watch I finally got them as golden as I could to my taste. Still despite the procedure issue the flavor was excellent. I could not stop eating them so I am glad I was making them for someone else. I also out of curiosity used half white sugar and half brown organic sugar. Will make it again and report on what I did to make the procedure work for me! Read More
(1)
Rating: 5 stars
12/27/2016
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 of this within 2 hours and the only thing I'll say is to make sure to stir it regularly particularly in the last 5 minutes of cooking. Fantastic! Read More
(1)
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Rating: 3 stars
12/22/2017
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 peanuts were still raw. I finished it off in the oven at 190 C until the peanuts browned and the sugar finally crystallized. Once cooled I broke them apart and they were candied...and quite tasty. Thank you for the recipe. Read More
Rating: 4 stars
02/28/2017
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 the skillet a total of about 5-7 minutes. For me there was a point where the syrup lost all its moisture and became crumbly. I just added a few teaspoons of water and cooked a few extra minutes. Also I cut my almonds into thirds so there was more surface to be coated. Read More
Rating: 5 stars
12/30/2017
Don't be afraid of the heat. You have to melt the sugar. Read More
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