SUGAR COATED PEANUT RECIPE RECIPES
SUGARED PEANUTS RECIPE: HOW TO MAKE IT
"I tend to make these only for special occasions, such as holidays, because I cannot keep my husband and son (and myself!) away from them. They never last long, so you might want to make a double batch. —Polly Hall, Rockford, Michigan
Provided by Taste of Home
Categories Snacks
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 5 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
SUGAR COATED PEANUTS | JUST A PINCH RECIPES
I've been making these for years and they're always a big hit for the ones that like peanuts. Be absolutely sure to use raw peanuts with skins on. This is very important.
Provided by Bea L. @BeachChic
Categories Nuts
Number Of Ingredients 3
Steps:
- Dissolve sugar in water over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared, coated with no syrup. You'll know when they get to this point. It will take approximately 30 minutes.
- Preheat oven to 300. Pour sugared peanuts onto an ungreased cookie sheet, which has been lined with foil or parchment paper. Separate peanuts by using a fork.
- Bake at 300 for approximately 25-30 minutes, stirring at 8-10 minute intervals. Remove from oven and cool. Store in an air tight container.
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- Dissolve sugar in water in sauce pan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared. (Coated and no syrup.) Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300° F. for approximately 30 minutes, stir after 15 minutes. Yields about 2-1/2 cups.
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