If you have been to New York City, you have probably seen (and smelled) the street vendors selling candied peanuts. The aroma is enticing and sweet, and always makes me hungry. This recipe for candied peanuts is simple with only three ingredients. They come out crispy and delicious, and can be stored in an airtight container for a week or two. If they start to get stale, you can crisp them up by heating at low heat in the oven or an air fryer. Also, you don’t have to stick with peanuts and you can use a mixture of nuts.
Ingredients
1 cup sugar
1/2 cup water
2 cups peanuts raw, skin on
Instructions
Preheat the oven to 150C (300F). First, in a medium saucepan, combine sugar and water. Then place over medium heat and stir until sugar dissolves.
Next, add peanuts to sugar water and continue to cook over medium heat, stirring constantly, until the peanuts are completely sugar coated and no sugar syrup remains, about thirty minutes.
Pour the mixture onto a baking tray lined with parchment paper, and spread out in a single layer. Bake for 30 minutes, stirring every ten minutes. Finally, remove the tray and let it cool, then store in a sealed container.
This also works for pistachios, cashews, almonds and hazelnuts. It is best if these are unsalted and with skin, but not shells, if possible.
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