Crunchy Caramelized Peanuts are a traditional treat in Chile; there is no park without a street vendor offering it. I always thought it was complicated 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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- 4 cups peanuts 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 and cover it with foil, 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 spray 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 they lacked a bit, so I put them in the oven with the grill and kept stirring every 2 minutes until well caramelized—about 6 minutes total. Do not take out your eyes because it burns quickly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Stove
- Cuisine: Chilean
Keywords: Maní confitado, Crunchy Caramelized Peanuts