Best Candied Peanuts Recipes

SUGAR-CANDIED PEANUTS

Steps:

• Heat peanuts, sugar, and water in a 12-inch skillet over medium heat, stirring occasionally, until sugar is grainy and crystallized, 15 to 18 minutes. (Sugar should not caramelize.)
• Raise heat to medium-high, and continue to cook, stirring constantly, until sugar just starts to melt again. (Sugar will start to caramelize. Adjust heat if sugar begins to burn or smoke.) Sprinkle with 1 1/2 teaspoons salt. Once peanuts are coated, with some crystallized sugar remaining, transfer to a parchment-lined baking sheet; spread into a single layer using a rubber spatula.
• Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.

CANDIED PEANUTS (CARAMELIZED PEANUTS)

Steps:

• Combine the sugar and water in a skillet. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.
• Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
• Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take another several minutes. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.
• When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
• Be sure the caramelized peanuts are completely cool before storing in an airtight container.

COCONUT PANNA COTTA WITH CANDIED PEANUTS

Steps:

• Brush eight 4-ounce ramekins with oil. Line a rimmed baking sheet with foil.
• Sprinkle the gelatin over 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.
• Heat the coconut milk, heavy cream, 1/2 cup of the sugar and a pinch of salt in a small saucepan until hot but not simmering. Stir in the gelatin until dissolved. Divide the panna cotta among the prepared ramekins. Cover and refrigerate until set, at least 4 hours.
• Meanwhile, mix the remaining 1/3 cup sugar with 3 to 4 teaspoons water (until the consistency of wet sand) in a heavy skillet. Set over medium heat and cook, swirling the skillet occasionally for even browning (do not stir the mixture), about 10 minutes. When the sugar is a deep caramel color, remove from the heat, stir in the peanuts and immediately pour onto the prepared baking sheet. Let cool completely.
• When ready to serve, run a sharp knife around the edge of the ramekins, then invert the panna cottas onto serving plates. Coarsely chop the peanut brittle and sprinkle it on top of the panna cottas.

CANDIED PEANUTS

Steps:

• Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly.
• Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly.
• Remove from heat and quickly stir in peanuts. Spread coated peanuts on an oiled baking sheet to harden.

ROSé-WATER CANDIED PEANUTS

Steps:

• Line a baking sheet with foil. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Stir in peanuts and boil, stirring frequently, until syrup thickens, about 8 minutes. Reduce heat to moderately low and stir in 1/4 teaspoon salt. Continue cooking, stirring and scraping any bits of crystallized sugar from side of pan into mixture (it will become very gritty), until sugar is golden brown, 2 to 3 minutes more. (Sugar will still be gritty.)
• Remove from heat and stir in rose water. Spread nuts on foil to cool completely, about 20 minutes.

CANDIED PEANUTS

Steps:

• 1. Boil all ingredients in skillet until water is all gone. Stirring constantly. Peanuts will be covered with a sugar coating.
• 2. Put in oven on cookie sheet for 20 minutes at 300 degrees. Turn with spatula every 5 minutes to prevent clumping.