Candied Peanuts Recipes

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

Steps:

• Line a baking sheet with foil. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Stir in peanuts and boil, stirring frequently, until syrup thickens, about 8 minutes. Reduce heat to moderately low and stir in 1/4 teaspoon salt. Continue cooking, stirring and scraping any bits of crystallized sugar from side of pan into mixture (it will become very gritty), until sugar is golden brown, 2 to 3 minutes more. (Sugar will still be gritty.)
• Remove from heat and stir in rose water. Spread nuts on foil to cool completely, about 20 minutes.

Steps:

• Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly.
• Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly.
• Remove from heat and quickly stir in peanuts. Spread coated peanuts on an oiled baking sheet to harden.

Steps:

• Combine the sugar and water in a skillet. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.
• Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
• Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take another several minutes. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.
• When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
• Be sure the caramelized peanuts are completely cool before storing in an airtight container.

Steps:

• Heat peanuts, sugar, and water in a 12-inch skillet over medium heat, stirring occasionally, until sugar is grainy and crystallized, 15 to 18 minutes. (Sugar should not caramelize.)
• Raise heat to medium-high, and continue to cook, stirring constantly, until sugar just starts to melt again. (Sugar will start to caramelize. Adjust heat if sugar begins to burn or smoke.) Sprinkle with 1 1/2 teaspoons salt. Once peanuts are coated, with some crystallized sugar remaining, transfer to a parchment-lined baking sheet; spread into a single layer using a rubber spatula.
• Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.