Just as tasty as the ones you buy from a street vendor, these crunchy peanuts are easy to make in your own kitchen.
April 24, 2012
teaspoon vanilla bean paste or vanilla
cups unsalted roasted peanuts
teaspoon ground Saigon cinnamon
Line 15x10x1-inch pan with cooking parchment paper.
In 12- or 14-inch cast iron skillet, beat sugar, water and vanilla paste with whisk. Stir in peanuts. Cook over medium heat, stirring occasionally, until mixture begins to boil rapidly, about 5 minutes. Cook, stirring constantly, until liquid reduces and sugar crystallizes on peanuts. Continue to cook and stir until peanuts are dry and crusty looking.
Reduce heat to low; continue to cook and stir as sugar begins to turn to syrup and pool in bottom of skillet. Use spoon to continuously toss peanuts in syrup as it forms. Continue to do this until peanuts are golden brown, about 15 minutes.
Sprinkle peanuts with cinnamon; toss to evenly distribute. Pour peanuts into pan; spread in single layer, breaking up any large clumps. Cool completely, about 1 hour. Store in an airtight container.
Don’t let the peanuts burn! If a few nuts are getting too dark or the mixture starts to smoke or scorch, remove the pan from the heat for a minute to cool down the pan.
Regular cinnamon, also called Ceylon cinnamon, has a subtler flavor than Saigon cinnamon, which is similar-tasting but stronger. If you’re using regular cinnamon, you may want to increase the amount you use to get the flavor of Saigon cinnamon.
If cinnamon is not your favorite, swap in another spice. Nutmeg, allspice and cloves are all tasty additions to sugary nuts.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.