Grandma’s Sugared Peanuts
Just a good old fashioned sugar rebellion.
While going through my Grandma’s recipe collection, I found a simple yet delightful one for sugared peanuts. It relies on nothing more than sugar doing what it does best.
Sugared peanuts are made by boiling peanuts with sugar and water until the sugar crystallizes around each nut. The result? A crunchy, sweet treat that tastes remarkably like a peanut butter cookie. Normally, we go to great lengths to avoid sugar crystallization in candy making—but with this recipe, we embrace it. So go ahead and stir that boiling sugar, you rebel, you.
Ingredients explained:
Peanuts - Use what you have! I had salted peanuts on hand so that’s what I used. I have heard that the sugar sticks to the peanuts better if there is a skin on them (raw peanuts), but I didn’t notice an issue with mine. Plus, mine were salted which helped balance the flavours nicely. So use peanuts that you like to eat would be my suggestion.
Sugar - Just plain white sugar is needed.
Salt - Flavour.
Water - Helps to get things going.
Tools needed:
Medium saucepan
Wooden or silicone spoon
Silicone lined or tin foil lined cookie sheet
The recipe
Grandma’s Sugared Peanuts
Ingredients
1 cup sugar
1/2 cup water
2 cups peanuts
salt
Directions
Line cookie sheet with a silicone mat or tin foil. Preheat oven to 325F.
Stir sugar and water together in your saucepan over low/medium heat until sugar is melted. You’ll be able to tell the sugar is melted because there will be a cloudiness on the top and you won’t feel any sugar grains on the bottom of your pan with your spoon, as shown in the first picture.
Add peanuts and turn the heat up slightly. Keep stirring. Stir intermittently until there is no more liquid left and the sugar starts to turn back to granule form around the peanuts. This takes awhile so be patient! This will take between 20-30 minutes and look like the far right picture below.
Pour sugared peanuts onto the cookie sheet. Sprinkle with salt. Bake for 15-20 minutes or until slightly browned.
Makes approximately 2.5 cups. Store in an airtight container at room temperature. Keeps for 2-3 months.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
