Best Sugar 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.

SUGAR PEANUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium heat, combine sugar and water. Bring to a boil, and stir until sugar is dissolved. Add peanuts, and cook stirring, over medium heat until peanuts are evenly coated, and no syrup is left in pan. Spread nuts out on a baking sheet.
• Bake in preheated oven for 20 minutes, stirring every 5 minutes to evenly roast peanuts.

SUGAR SPANISH PEANUTS

Steps:

• Line a baking sheet with a plain paper bag or parchment paper.
• Mix peanuts, sugar, and water together using a wooden spoon in a large pot over medium-low heat; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes. Carefully pour coated peanuts onto the prepared baking sheet to cool completely.

SUGAR COATED PEANUTS

Steps:

• 1. Dissolve sugar in water over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared, coated with no syrup. You'll know when they get to this point. It will take approximately 30 minutes.
• 2. Preheat oven to 300. Pour sugared peanuts onto an ungreased cookie sheet, which has been lined with foil or parchment paper. Separate peanuts by using a fork.
• 3. Bake at 300 for approximately 25-30 minutes, stirring at 8-10 minute intervals. Remove from oven and cool. Store in an air tight container.

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.

COCONUT-CORN ICE CREAM WITH BROWN-SUGAR SYRUP AND PEANUTS

Steps:

• For brown-sugar syrup:
• Toast coriander seeds in a small dry skillet over medium heat, stirring often, until fragrant, 1-2 minutes. Transfer to a cutting board; crush with the bottom of a small pan or with a mortar and pestle.
• Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns; season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain; cover and chill for up to 1 month.
• For ice cream:
• Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl; reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs, and condensed milk; cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover, and let steep for 1 hour. Discard cobs.
• Strain corn mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in salt. Cover corn ice cream base; chill for at least 4 hours or overnight.
• Process ice cream base in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze for at least 3 hours and up to 1 week.
• For garnishes:
• Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.

ADDIE'S SUGAR COATED SPANISH PEANUTS

Steps:

• Combine first 4 ingredients in large saucepan. Cook over medium heat, stirring often, until almost all liquid is gone. Spread into shallow, greased baking pan. Sprinkle with salt. Bake at 350 for 25 minutes, stirring 3 or 4 times. Remove to waxed paper and cool.

SUGAR PEANUTS

Steps:

• Preheat oven to 300 degrees F.
• Combine water and sugar in a saucepan. Bring to a boil, and stir until sugar is dissolved, to make a syrup.
• Add peanuts. Continue to cook over medium heat, stirring regularly, until peanuts are evenly coated, and no syrup is left in pan.
• Spread nuts out on baking sheets. Bake at 300 degrees F for about thirty minutes to one hour or until sugar is completely dried. Gently stir the peanuts a few times while baking. Remove from oven and place on paper towels, let cool, and store in airtight containers.

SUGAR-CRUSTED PEANUTS

Steps:

• Place the sugar in a small saucepan and pour the water around the edge to moisten it. Bring to a boil; then add the peanuts. Stir continuously until all the water is cooked away. Turn the heat to medium and continue cooking and stirring until caramelized.
• Dump the peanuts onto a slightly greased surface, like a piece of marble, and let cool slightly. Using your hands, and being careful not to burn yourself, separate them into individual glazed nuts. Let cool completely and store in an airtight container.

SUGAR AND SPICE PEANUTS

Steps:

• Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts. Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat. Spread nuts in a single layer on a lightly greased baking sheet.
• Bake at 300° for 30 minutes, stirring every 10 minutes. Cool on baking sheet. Store in an airtight container.

COCONUT-CORN ICE CREAM WITH BROWN-SUGAR SYRUP AND PEANUTS

Steps:

• PreparationFor brown-sugar syrup: Toast coriander seeds in a small dry skillet over medium heat, stirring often, until fragrant, 1-2 minutes. Transfer to a cutting board; crush with the bottom of a small pan or with a mortar and pestle.
• Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns; season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain; cover and chill for up to 1 month.
• For ice cream: Using the large holes on a box grater, coarsely grate corn kernels from cobs into a large bowl; reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs, and condensed milk; cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover, and let steep for 1 hour. Discard cobs.
• Strain corn mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in salt. Cover corn ice cream base; chill for at least 4 hours or overnight.
• Process ice cream base in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze for at least 3 hours and up to 1 week.
• For garnishes: Scoop ice cream into bowls. Drizzle some brown-sugar syrup over. Garnish with peanuts and lime zest.