Chilean Candied Peanuts - Pilar Hernández's Chilean Kitchen
Has it ever happened to you that you read a recipe and you just have to make it RIGHT NOW!!! That's what happened to me when I read Claudia's recipe for candied almonds on her wonderful blog, Dulcinea.
Ingredients · Servings 4
- 4 cups of peanuts with skin (I used raw, unsalted Spanish peanuts; these are small peanuts, so with larger peanuts it's better to use roasted peanuts)
- 2 cups of granulated sugar
- 1 cup of water
- 1 teaspoon of ground cinnamon
- 1 teaspoon of cocoa powder
Method · PT-497396H57M33S
- Prepare a baking tin, cover it with aluminum foil or silicone or Silpat.
- In a large pot, place all the ingredients and stir. Bring to a medium-high heat and continue stirring occasionally.
- Once it comes to a boil, let it boil vigorously, stirring constantly. Reduce the heat.
- It will start to stick and look candyed; keep stirring until it resembles sand. If it's not cooked through yet or there's too much loose sugar, you can add a little water to the pot (I used a spray bottle filled with water). Keep stirring.
- Pour onto the prepared baking tray and let cool.
- Try it out. Since I started with raw peanuts and I like them really crunchy, I thought it needed a little more time, so I put it in the oven with the broiler on high and stirred it every 2 minutes until it was nicely caramelized. About 6 minutes in total. Keep a close eye on it because it burns very easily.
Description
One of the most traditional snacks.
