Crunchy Caramelized Peanuts is such a traditional treat in Chile; there is no park without a street vendor offering it. I always thought it was complicated to do at home, but it is effortless and they last longer. A must try.
Perfect snack for all the get-togethers going on during football season.
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Crunchy Caramelized Peanuts
for 4 cups Ingredients:
- 4 cups peanut with skin (I used Spanish peanuts raw and unsalted from HEB)
- 2 cups granulated sugar
- 1 cup of water
- 1 teaspoon ground cinnamon
- 1 teaspoon cocoa powder
- Prepare a baking sheet, cover with foil or Silpat or parchment paper.
- In a large pot place all the ingredients and stir. Bring to medium-high heat and continue stirring occasionally.
- When it boils, let it boil vigorously, stirring all the time.
- It will start to stick and be candied, keep stirring until it looks like sand. If not cooked or are there still a lot of free sugar add a little water to the pan (I use a sprayer bottle). Keep stirring.
- Pour over the prepared baking sheet and let it cool.
- Since I started with raw peanuts and I like them very crunchy, I thought it lacked a bit, so I put in the oven with the grill and keep stirring every 2 minutes until well caramelized. About 6 minutes total. Do not take out eyes off because it burns quickly.