Candied peanuts
These candied peanuts were a bunch of work…..why? Well lets just say I quintuple the recipe otherwise they were pretty straight forward.
Because I had such a quantity of peanuts to move around…well lets just say I sort of developed hand arthritis for a few minutes :-).
The candied peanuts were really crunchy and sweet so for all those sugar lovers…this will be right up your alley.
These made it as part of the Christmas gift bags this year. They are really yummy so I hope my friends and family likes them.
Anyhow, this will be my last post of the year since we are bound to TN in a few hours so to my followers, visitors, friends and family MERRY CHRISTMAS. I wish you optimal health for the new year and I hope all of your dreams come true ….I hope mine do :-)
Until next year,
Enjoy!!
On the left picture you can see all of the peanuts mixed with the sugar and water. I quintuple the recipe :-)They really turned out good :-)
Here are all of the goodies I baked for my friends and family. A lot of work but worth every minute. I hope they like them :-)
This is how I pretty much bagged all of the Christmas goodies. I just used different bows…a very easy way to package the goodies!!
PrintCandied peanuts
Yield: 10-12 servings
Ingredients:
2 cups unsalted raw peanuts
1 cup unrefined sugar
1/3 cup water
a sprinkle of Celtic salt
ground cinnamon or chili powder, optional, I didn't use it
Directions:
In a wide, heavy-duty skillet, mix the nuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes.
The nuts will become dry and sandy, which is perfectly normal. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the nuts in it, coating them as much as possible.
As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the nuts or the syrup.
Right before they’re done, sprinkle the nuts with a mixture of the salt and cinnamon, stir them a couple of times, then tilt the nuts out onto a baking sheet to cool the peanuts completely.
Store in an airtight container, where they’ll keep up to a week.
Click here for recipe source here. There are beautiful pictures to help you see the process :-)
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Oh wow. You’ve been busy! I’m sure your family and friends will love everything that you’ve made. And I recognize that stuff with the pink bows. :)
I made the egg liqueur version of the fudge and it was amazing! We gave some to friends last night and they were very very happy.
Texanerin,
I am glad your friends like the fudge. I have a box full of the goodies I am giving away only to travel 10 hours. I hope they hold up :-)
Merry Christmas and see you next year :-)
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