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June/July 2014

Homemade Candied Peanuts

For a crunchy concoction that balances salty with sweet, we combine sugar, salt, and a splash of water with dry-roasted peanuts on the stovetop.

Why This Recipe Works

For a crunchy concoction that balances salty with sweet, we combine sugar, salt, and a splash of water with dry-roasted peanuts on the stovetop. As the water evaporates, the sugar begins to caramelize and thicken, and once it turns amber, we simply turn the mixture out onto a baking sheet—lined with parchment for easy cleanup—and let it sit until it’s crunchy. We love it as a topping for our peanut butter pie or simply eaten out of hand.

Ingredients

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Instructions

Makes about 1/2 cup

Ingredients

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½ cup dry-roasted peanuts
2 tablespoons granulated sugar
2 tablespoons water
¼ teaspoon salt

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Instructions

Makes about 1/2 cup

1. Line baking sheet with parchment paper. Bring all ingredients to boil in medium saucepan over medium heat. Cook, stirring constantly, until water evaporates and sugar appears dry, opaque, and somewhat crystallized and evenly coats peanuts, about 5 minutes.

2. Reduce heat to low and continue to stir peanuts until sugar turns amber color, about 2 minutes longer. Transfer peanuts to prepared sheet and spread in even layer. Let cool completely, about 10 minutes.