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Caramelized Peanuts




Source of Recipe


David Lebovitz, adapted from The Perfect Scoop


Recipe Introduction


I made two batches of these, one in a large skillet and the other in a Club Aluminum Dutch oven. The Dutch oven batch worked much better - I actually got a glaze; in the skillet it was mostly crystallization - tasted good, but not the texture that I wanted. These take forever and you think that they are not going to work, but eventually they do and they are so worth it! I couldn't find raw peanuts, so I made it with raw almonds and cashews - nice mix. David says, "You can easily cut the recipe in half, although I don't think you'll have any trouble finishing off a whole batch. I've made this many times using raw almonds and peanuts, but if you want to experiment with other nuts, I'd be interested in hearing how they turn out. I think round nuts work best so the sugar can tumble around and coat them, rather than get stuck in any pecan-like nooks and crannies."



Recipe Link: http://www.davidlebovitz.com/archives/2008/04/candied_peanut.html

List of Ingredients




2 cups (275g) raw peanuts (or almonds)
1 cup (200g) sugar
1/3 cup (75ml) water
a sprinkle of coarse sea salt (or smoked salt)
optional: ground cinnamon or chili powder


Recipe



In a heavy Dutch oven, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up and becomes crusty and sandy looking. It will take a few minutes. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.

You may need to tilt the pan to regulate the heat. Stir a LOT so that you are melting the chunks of sugar and coating the nuts with the syrup that collects, but not burning the nuts.

Right before they're done, sprinkle the peanuts with a sizable pinch of flaky salt (and pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt the peanuts out onto a baking sheet lined with Release foil.

Let the peanuts cool completely, then break up any clumps. Store in an airtight container, where they'll keep up to a week.