Sugar Spanish Peanuts Recipes

Steps:

• In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes. , Spread peanuts in a single layer in a greased 15x10x1-in. baking pan; sprinkle with salt. , Bake at 300° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium heat, combine sugar and water. Bring to a boil, and stir until sugar is dissolved. Add peanuts, and cook stirring, over medium heat until peanuts are evenly coated, and no syrup is left in pan. Spread nuts out on a baking sheet.
• Bake in preheated oven for 20 minutes, stirring every 5 minutes to evenly roast peanuts.

Steps:

• In a large saucepan, combine the first four ingredients. Cook and stir over medium heat for 20 minutes or until almost all of the liquid is absorbed. Spread into a greased 15x10x1-in. baking pan; sprinkle with salt., Bake at 350° for 24-26 minutes or until peanuts are well coated, stirring two to three times. Remove to a waxed paper-lined baking sheet to cool completely. Store in an airtight container.

Steps:

• In a large saucepan, combine the first four ingredients. Cook and stir over medium heat for 20 minutes or until almost all of the liquid is absorbed. Spread into a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt.
• Bake at 350° for 24-26 minutes or until peanuts are well coated, stirring two to three times. Remove to a waxed paper-lined baking sheet to cool completely. Store in an airtight container. Yield: 7 cups.

Steps:

• In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15x10x1-in. baking pan; separated with a fork. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.

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.

Steps:

• Place peanuts in a greased 11x7-in. disposable foil pan. Sprinkle with brown sugar and cinnamon. Drizzle with honey and dot with butter., Grill, uncovered, over medium heat for 10 minutes, stirring occasionally, or until sugar is bubbly and peanuts are golden brown. Remove from the grill; stir in vanilla. , Transfer to waxed paper to cool completely. Store in an airtight container.