Sugar Peanuts Recipe

Peanuts: Raw peanuts are the base of this recipe, providing the nutty flavor and crunch.

Sugar: Granulated sugar is used to create the sweet coating on the peanuts.

Water: Water helps dissolve the sugar and allows it to crystallize on the peanuts.

To ensure the sugar crystallizes evenly on the peanuts, make sure to stir constantly and keep the heat at a steady medium level. This prevents the sugar mixture from burning and helps achieve a perfect coating.

• raw peanuts - Substitute with raw almonds: Raw almonds have a similar texture and can be roasted to achieve a comparable flavor profile.

• raw peanuts - Substitute with cashews: Cashews offer a creamy texture and mild flavor that can complement the sweetness of the recipe.

• granulated sugar - Substitute with honey: Honey provides natural sweetness and adds a slight floral note to the dish.

• granulated sugar - Substitute with maple syrup: Maple syrup offers a rich, caramel-like sweetness that pairs well with nuts.

• water - Substitute with coconut water: Coconut water adds a subtle tropical flavor and natural sweetness to the recipe.

• water - Substitute with orange juice: Orange juice introduces a citrusy tang and additional sweetness, enhancing the overall flavor.

• Allow the sugar peanuts to cool completely on the baking sheet before storing. This ensures that the sugar coating hardens properly and prevents sticking.
• Transfer the cooled peanuts to an airtight container. This could be a glass jar, a plastic container with a tight-fitting lid, or even a resealable plastic bag.
• Store the container in a cool, dry place away from direct sunlight. A pantry or cupboard works perfectly. This will keep the sugar peanuts fresh for up to two weeks.
• For longer storage, consider freezing the sugar peanuts. Place them in a freezer-safe container or a resealable freezer bag, ensuring to remove as much air as possible before sealing.
• Label the container with the date to keep track of their freshness. Frozen sugar peanuts can last up to three months.
• When ready to enjoy, allow the sugar peanuts to come to room temperature. This will help restore their crunchy texture.
• Avoid storing sugar peanuts in the refrigerator as the moisture can cause the sugar coating to become sticky and lose its delightful crunch.

• Preheat your oven to 300°F (150°C). Spread the sugar peanuts in a single layer on a baking sheet. Warm them for about 5-7 minutes, or until they are heated through. This method helps maintain their crunchy texture.

• Use a microwave for a quick reheat. Place the sugar peanuts in a microwave-safe dish and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating.

• Reheat on the stovetop by placing the sugar peanuts in a dry skillet over low heat. Stir occasionally for about 3-5 minutes until they are warmed through. This method helps to refresh their crispiness.

• If you have an air fryer, set it to 300°F (150°C) and place the sugar peanuts in the basket. Heat them for 3-4 minutes, shaking the basket halfway through to ensure even warming.

• Skillet: A flat-bottomed pan used for cooking the peanuts, sugar, and water mixture over medium heat.

• Wooden spoon: Ideal for stirring the mixture constantly to ensure even cooking and prevent sticking.

• Baking sheet: Used to spread the cooked peanuts out to cool and harden after the sugar has crystallized.

• Parchment paper: Optional, but useful for lining the baking sheet to prevent the peanuts from sticking.

• Measuring cups: Essential for accurately measuring the raw peanuts, granulated sugar, and water.

• Spatula: Helpful for spreading the peanuts evenly on the baking sheet.

Prepare ingredients in advance: Measure out the peanuts, sugar, and water before you start cooking to streamline the process.

Use a non-stick skillet: This helps prevent the sugar from sticking and makes cleanup easier.

Constant stirring: Stir continuously to ensure even coating and prevent burning, saving you from having to redo the batch.

Cool on parchment paper: Spread the peanuts on parchment paper instead of a baking sheet for easier transfer and cleanup.

Batch cooking: Double the recipe and store extra sugar peanuts in an airtight container for future use.