Snack · Dessert
Caramelized Peanuts
Cook a measured sugar syrup, then stir in the peanuts. The coating first turns sandy before melting into caramel around the nuts.
- Yield
- 1 batch
- Cuisine
- French-inspired
Bring it to the table
Let the sandy stage happen
Keep stirring over controlled heat when the sugar crystallizes. The grains will gradually melt and color around the peanuts.
At the table
Cool completely, then break apart for snacking or a dessert garnish.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 125 g granulated sugar
- 25 g water
- 188 g unsalted raw shelled peanuts
- 12.5 g unsalted butter
A few useful notes.
One batch uses about 188 g peanuts.
Use a candy thermometer for the syrup stage and utensils for spreading the hot coating.
The cooking plan
How to make Caramelized Peanuts.
Line a heatproof tray with a silicone baking mat. Have the peanuts, butter and a heat-resistant spoon ready before starting.
Put sugar and water in a heavy saucepan. Heat until dissolved, then cook the syrup to 115°C / 239°F, checking with a candy thermometer.
Add peanuts and stir continuously over medium to medium-low heat. The sugar will turn grainy; keep stirring until it melts again and the peanuts are coated in golden caramel. Lower the heat if any patches darken too quickly.
Remove from the heat and carefully stir in the butter. Spread on the prepared mat with the spoon or a spatula. Do not touch the hot caramel.
Cool completely before breaking the nuts apart. Store only after the coating is fully cool and dry.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Line a heatproof tray with a silicone baking mat. Have the peanuts, butter and a heat-resistant spoon ready before starting.
- Put sugar and water in a heavy saucepan. Heat until dissolved, then cook the syrup to 115°C / 239°F, checking with a candy thermometer.
- Add peanuts and stir continuously over medium to medium-low heat. The sugar will turn grainy; keep stirring until it melts again and the peanuts are coated in golden caramel. Lower the heat if any patches darken too quickly.
- Remove from the heat and carefully stir in the butter. Spread on the prepared mat with the spoon or a spatula. Do not touch the hot caramel.
- Cool completely before breaking the nuts apart. Store only after the coating is fully cool and dry.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why does the sugar look sandy?
Crystallization is part of this method. Continue stirring over controlled heat until the grains melt into caramel.
When can I handle the nuts?
Wait until the caramel has cooled completely.
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