Caramelized peanuts

🥜 Roasted unsalted peanuts in crisp amber caramel, eight roughly 50 g portions.

Ingredients

• 200 g already roasted unsalted shelled peanuts at room temperature
• 200 g white granulated sugar
• 50 ml drinking water

Preparation

Sort peanuts, reject damaged grains and any mouldy or rancid lot. Weigh 200 g dry, already roasted usable kernels.

Set heat-safe food-grade silicone mat on stable tray; prepare suitable spatula and keep children away. Never handle hot caramel with fingers.

Put 200 g sugar and 50 ml water in clean heavy pot. Mix before heating to wet sugar, then set medium heat without splashing crystals onto sides.

Boil until pale amber, about 8–12 minutes depending on pan. Never taste hot syrup or add water during cooking; tilt only gently if needed.

Lower heat and carefully add 200 g dry peanuts, avoiding splashes. Stir with heat-resistant spatula 2–3 minutes to coat without darkening excessively.

Carefully pour onto prepared mat and spread thinly or separate flat clusters using spatula only. Do not shape or taste while hot.

Cool completely about 30 minutes, longer if thick. Check hardened caramel and cold support; only then break with suitable utensil or hands.

Divide eight roughly 50 g portions. Seal in clean dry airtight box away from heat and moisture, preferably within one week in good conditions. Cool remaining caramel before cleaning pan.