Best Nyc Nut Stand Cinnamon Sugar Peanuts Recipes

NYC NUT STAND CINNAMON & SUGAR PEANUTS

Steps:

• Line 15x10x1-inch pan with cooking parchment paper.
• In 12- or 14-inch cast iron skillet, beat sugar, water and vanilla paste with whisk. Stir in peanuts. Cook over medium heat, stirring occasionally, until mixture begins to boil rapidly, about 5 minutes. Cook, stirring constantly, until liquid reduces and sugar crystallizes on peanuts. Continue to cook and stir until peanuts are dry and crusty looking.
• Reduce heat to low; continue to cook and stir as sugar begins to turn to syrup and pool in bottom of skillet. Use spoon to continuously toss peanuts in syrup as it forms. Continue to do this until peanuts are golden brown, about 15 minutes.
• Sprinkle peanuts with cinnamon; toss to evenly distribute. Pour peanuts into pan; spread in single layer, breaking up any large clumps. Cool completely, about 1 hour. Store in an airtight container.

CINNAMON ROASTED NUTS

Steps:

• If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.
• Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
• Cook over medium-low heat, stirring occasionally. It will form a syrup.
• Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
• Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
• Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.
• Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
• To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.

HOT AND SPICY PEANUTS

Steps:

• Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard.
• Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month.