Sugared Peanuts Recipe

If you love a crunchy, sweet snack that makes the whole house smell like a candy shop, this easy Sugared Peanuts Recipe is going to be your new favorite little treat.

Why This Sugared Peanuts Recipe Is Such a Keeper

Sugared peanuts—also called candied peanuts, caramelized peanuts, or sweet roasted peanuts—are simply peanuts coated in a crunchy sugar shell. Nothing fancy, just pantry staples and a saucepan.

This is my go-to stovetop sugared peanuts method that my kids “accidentally” steal off the baking sheet before they’ve cooled. It’s fast, it doesn’t need the oven, and it makes the most addictive crunchy sugar peanuts you can imagine.

I first started making these old fashioned sugared peanuts for holiday gift tins about 20 years ago when money was tight and I wanted something homemade and special. Funny thing is, the adults hovered over the bowl even more than the kids. Now I make a big batch for movie nights, game days, teacher gifts—really, any time I want a quick easy peanut snack that feels festive without a lot of effort.

On top of that, peanuts are a budget-friendly source of plant protein. According to the USDA, one ounce of peanuts has about 7 grams of protein and some healthy fats. So yes, they’re sugary—but they also have a little staying power, compared with many other sweet snacks.

Let me walk you through how to make this Sugared Peanuts Recipe right on the stovetop, with simple tips so your homemade candied nuts turn out crunchy every time.

Why You’ll Love This Sugared Peanuts Recipe

• No oven needed – This is a true stovetop sugared peanuts method; perfect for hot days or tiny kitchens.
• Only 4 main ingredients – Peanuts, sugar, water, and a pinch of salt do all the heavy lifting.
• Ready in about 25 minutes – From cold pan to crunchy snack in less time than a TV episode.
• Budget-friendly – Cheaper than store-bought candied peanuts or gourmet glazed nuts.
• Perfect for gifting – Pack in jars or treat bags for holidays, birthdays, or teacher appreciation.
• Pantry-friendly – Uses shelf-stable basics you likely already have.
• Customizable – Turn this base into spiced candied peanuts, vanilla caramelized peanuts, or even a chili-lime twist.
• Great texture – Crisp sugar shell with just the right crunch, not rock-hard and not sticky.
• Make-ahead friendly – Stays crunchy for days when stored properly, so you can prep ahead for parties.

Ingredients for the Best Sugared Peanuts

Here’s what you’ll need to make this classic old fashioned sugared peanuts recipe. Measurements are for a good-sized batch—enough for snacking and sharing.

Main Ingredients

• 2 cups raw peanuts, shelled (about 10 oz / 280 g)
  Use raw peanuts, not roasted or salted. Spanish peanuts or regular raw peanuts both work. Raw nuts allow the sugar to caramelize gradually as the nuts toast.

• 1 cup granulated sugar (200 g)
  Plain white sugar gives that classic crunchy shell. You can swap up to ¼ cup with light brown sugar for a hint of caramel depth.

• ½ cup water (120 ml)
  Water helps dissolve the sugar so it coats the peanuts evenly before it crystallizes again.

• ¼ teaspoon fine sea salt
  Just enough salt to balance the sweetness and make the flavor pop. You can add more at the end if you like a salty-sweet snack.

Optional Flavor Boosters

You don’t need these, but they’re lovely add-ons for extra-special homemade candied nuts:

• 1 teaspoon vanilla extract – For a softer, bakery-style aroma.
• ½ teaspoon ground cinnamon – Classic for holiday candied peanuts.
• ⅛ teaspoon ground nutmeg or allspice – A pinch adds cozy warmth.
• ⅛–¼ teaspoon cayenne pepper – For spicy candied peanuts with a gentle kick.
• 1 teaspoon unsalted butter – Stirred in at the very end for a slightly richer glazed peanuts recipe.

Tools That Help

Not required, but they make the process smoother:

• Heavy-bottomed skillet or saucepan (10–12 inch) – Cast iron or a heavy stainless skillet helps prevent hot spots and burning.
• Heatproof spatula or wooden spoon – You’ll be stirring often.
• Baking sheet lined with parchment paper or a silicone mat – For cooling the sweet roasted peanuts.
• Oven mitts – The pan and nuts get very hot.

Step-by-Step Directions

This stovetop sugared peanuts method happens in three simple phases: syrupy, sandy, then glossy and crunchy. Stay with it and watch the magic happen.

1. Prep your pan and space

1. Line a baking sheet with parchment paper or a silicone mat and set it near the stove.
2. Measure all your ingredients before you start. Once the sugar begins to caramelize, things move fast.

2. Combine peanuts, sugar, water, and salt

3. Add the raw peanuts, sugar, water, and salt to your skillet or saucepan.
4. If using cinnamon or other ground spices, you can add them now so they infuse the mixture from the start.

Give everything a good stir so each peanut is coated in sugary water.

3. Cook until syrupy and bubbling

5. Set the pan over medium heat. Bring the mixture to a steady simmer, stirring often.
6. As the water heats, the sugar will fully dissolve and you’ll see a glossy, bubbling syrup coating the peanuts.

This stage usually takes about 4–6 minutes. Keep scraping the bottom and sides of the pan so the sugar doesn’t stick and burn.

4. Watch for the “sandy” stage

7. Continue cooking over medium heat, stirring every 20–30 seconds.
8. After a few more minutes, the syrup will thicken and start to look grainy. Eventually, the sugar will crystallize and turn dry and sandy, clinging to the peanuts.

Don’t panic—this “oh no, I broke it” moment is exactly what you want. The peanuts will look dull and coated in beige sugar dust. You’re right on track for crunchy sugar peanuts.

5. Toast and caramelize the sugared peanuts

9. Once the mixture looks dry and sandy, switch to medium-low heat. Keep stirring frequently so nothing scorches.
10. As you stir, the sugar coating will slowly begin to melt again and cling more tightly to the peanuts. You’ll see parts of it turning golden and slightly shiny.

This is where the flavor really develops. Let the sugar go from pale to a deep golden brown—but not dark brown or black. That’s when it turns bitter.

This phase takes another 5–8 minutes, depending on your pan and stove. Use your nose; if it smells nutty and caramel-like, you’re there.

6. Add vanilla and/or butter (optional)

11. When the peanuts look mostly glossy with a golden sugar shell, turn off the heat.
12. If using vanilla extract or butter, stir them in now. The vanilla will steam a bit—that’s normal. The butter gives a very light glazed peanuts finish.

Work quickly; the sugar coating hardens fast as it cools.

7. Spread out and cool completely

13. Immediately pour the hot candied peanuts onto your prepared baking sheet.
14. Use a spatula to spread them into a single layer, breaking up bigger clumps with the back of the spatula. Some small clumps are fine; they’re fun to snack on.

Let the sweet roasted peanuts cool completely at room temperature, about 15–20 minutes. As they cool, the sugar shell will harden and get satisfyingly crunchy.

8. Taste and adjust

15. Once cool, break apart any remaining large clusters.
16. Taste a couple. If you’d like more salt, sprinkle a tiny pinch of flaky sea salt over the top and toss gently.

Now you’ve got a pan of gorgeous homemade candied peanuts, ready to go in jars, bowls, or…straight into your mouth. No judgment from me.

Servings & Timing

• Yield: About 3 cups sugared peanuts (6–8 snack servings)
• Prep Time: 5 minutes
• Cook Time: 15–18 minutes
• Cooling Time: 15–20 minutes
• Total Time: About 35–40 minutes

You can easily double this recipe as long as you have a large enough pan and keep stirring so the sugar cooks evenly.

Easy Variations on Classic Sugared Peanuts

Once you’ve nailed the base Sugared Peanuts Recipe, it’s very easy to customize it for seasons, holidays, or different flavor moods.

• Cinnamon Sugar Candied Peanuts
  Add 1 teaspoon ground cinnamon with the sugar, then sprinkle another pinch of cinnamon over the peanuts right after spreading them on the tray.

• Spicy Chili-Lime Peanuts
  Add ¼ teaspoon cayenne and ½ teaspoon chili powder with the sugar; once off heat, stir in the zest of 1 lime and a tiny squeeze of lime juice.

• Vanilla Bean Crunch
  Stir 1–1½ teaspoons vanilla extract in at the end, or scrape in ½ vanilla bean at the start for a fragrant caramelized peanuts flavor.

• Maple Sugar Peanuts
  Swap ¼ cup of the white sugar with maple sugar, or toss the finished nuts with 1 tablespoon pure maple syrup, then quickly spread them out again to dry.

• Pumpkin Spice Sugared Peanuts
  Use ¾ teaspoon pumpkin pie spice instead of cinnamon for a fall-inspired sweet roasted peanuts snack.

• Mocha Cocoa Peanuts
  Stir 1 tablespoon cocoa powder and 1 teaspoon instant espresso powder into the sugar before cooking for a coffeehouse-style treat.

You can mix and match flavors too—cinnamon plus orange zest is lovely around Christmas.

How to Store and Keep Sugared Peanuts Crunchy

One of my favorite things about this glazed peanuts recipe is how long it keeps. If you don’t eat them all at once, that is.

Room Temperature Storage

• Let the peanuts cool completely before storing; any trapped warmth creates humidity and softens the coating.
• Store in an airtight container (glass jar, tin, or plastic container with a tight lid).
• Keep in a cool, dry place, away from direct sunlight or steam-heavy areas like right next to the stove.

They stay crunchy and tasty for up to 2 weeks at room temp.

Freezer Storage

• For longer storage, you can freeze sugared peanuts.
• Place in a freezer-safe, airtight container or zip-top bag, pressing out extra air.
• Freeze for up to 2 months.

Let them come back to room temperature inside the sealed container so moisture doesn’t condense directly on the nuts. They’ll taste almost freshly made.

Re-Crisping (If They Soften)

If the peanuts get a little sticky from humidity:

• Spread them on a parchment-lined baking sheet.
• Bake at 300°F (150°C) for 5–8 minutes, just until they dry out again.
• Cool completely before storing.

They’ll crisp right back up.

Make-Ahead Tips

• For gifts or parties, make the peanuts 2–3 days ahead and store in airtight jars.
• If using for charcuterie or snack boards, make them a day ahead so they’re fully cooled and crisp.
• When packing treat bags, wait until completely cool so they don’t steam in the bag.

Helpful Notes from My Kitchen

A few little things I’ve learned after many batches of sugared peanuts (including a few “oops” ones):

• Medium heat is your friend
  If the sugar darkens quickly or smells sharp rather than sweet, your heat is too high. Turn it down and keep stirring.

• Use your nose and your eyes
  You’re looking for light to medium golden-brown, not dark amber. The line between deep caramel and burned sugar can be short.

• Stir, but not frantically
  You want frequent, even stirring—but you don’t have to stir every second. Think steady, not frantic.

• Don’t touch with bare hands when hot
  Sugared nuts and hot sugar look harmless but stick and burn skin very quickly. Let them cool before you try any snacking.

• Embrace some clumps
  You’ll always have a few clusters. Around here, those little clumps of crunchy sugar peanuts are the ones people fight over.

• Flavor layering works well
  Add ground spices like cinnamon at the start, and delicate flavors like vanilla or citrus zest at the end for the brightest taste.

You know what? If your first batch isn’t “perfect,” it will probably still taste wonderful. This is a very forgiving recipe once you understand the stages.

Sugared Peanuts Recipe FAQs

1. Can I use roasted peanuts instead of raw?
You can, but you’ll need to reduce the cook time and keep the heat a bit lower, because roasted peanuts can burn faster. Raw peanuts give you the best balance of toasting and candying together.

2. Why did my sugar turn sandy and never get glossy again?
You may have turned the heat too low or stopped cooking too early at the sandy stage. Keep stirring over medium-low heat; the sugar will slowly melt and cling to the peanuts again.

3. How do I keep my candied peanuts from sticking together?
Spread them quickly in a single layer on a lined baking sheet and use a spatula to separate them while they’re still warm. A little clumping is normal, but a good spread helps.

4. Can I reduce the sugar in this recipe?
You can cut the sugar by about ¼ cup, but the coating will be thinner and less crunchy. If you reduce it more than that, the texture can get uneven.

5. Are sugared peanuts gluten-free?
Yes, this Sugared Peanuts Recipe is naturally gluten-free as written, as long as your flavor add-ins (like spice mixes) are gluten-free as well.

6. Can I use other nuts with this method?
Absolutely. This works well with almonds, cashews, pecans, and walnuts. Just keep an eye on timing—smaller nuts or pieces may cook a bit faster.

7. My peanuts taste burnt. What went wrong?
They likely cooked too long or at too high a heat once the sugar started caramelizing. Next time, turn the heat down a notch and pull them off when they’re just golden and fragrant.

8. How can I make these look pretty for gifting?
Let them cool completely, then pack in mason jars, small tins, or clear treat bags tied with ribbon. Add a handwritten label with the flavor (like “Cinnamon Vanilla Candied Peanuts”) and a “store in a cool, dry place” note.

Bringing It All Together

This Sugared Peanuts Recipe gives you everything you want from a homemade snack: a short ingredient list, minimal fuss, and that crackly, sweet crunch that keeps you reaching back into the bowl. They’re simple enough for a weeknight treat but special enough for holiday platters and homemade gifts.

If you make this batch of candied or caramelized peanuts, I’d love to hear how they turned out—did you go classic cinnamon, spicy, or create your own twist? Leave a comment, share a photo, or try them alongside other homemade candied nuts like spiced pecans or maple walnuts for a full snack spread.

Sugared Peanuts

These stovetop sugared peanuts (also called candied or caramelized peanuts) are coated in a crunchy sweet shell with just a hint of salt. Made with four simple ingredients in about 25 minutes, they’re perfect for snacking, gifting, or adding to party snack boards.

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Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 6 snack servings

Calories 200 kcal

Ingredients

  

1x2x3x

• 2 cups raw peanuts, shelled about 10 oz / 280 g; use unsalted, unroasted peanuts
• 1 cup granulated sugar 200 g; plain white sugar
• 1/2 cup water 120 ml
• 1/4 teaspoon fine sea salt plus more to taste after cooling, if desired
• 1 teaspoon vanilla extract optional, added at the end
• 1/2 teaspoon ground cinnamon optional; add with sugar for a warm spice note
• 1/8 teaspoon ground nutmeg or allspice optional pinch for extra warmth
• 1/8-1/4 teaspoon cayenne pepper optional, for a spicy kick
• 1 teaspoon unsalted butter optional, stirred in at the end for a light glaze

Instructions

 

• Line a baking sheet with parchment paper or a silicone baking mat and set it near the stove. Measure out all ingredients before you start cooking, as the sugar changes stages quickly.
• In a heavy-bottomed skillet or saucepan, add the raw peanuts, granulated sugar, water, and fine sea salt. If using ground cinnamon, nutmeg, allspice, or cayenne, add them now. Stir well so all the peanuts are evenly coated in the sugary water mixture.
  2 cups raw peanuts, shelled, 1 cup granulated sugar, 1/2 cup water, 1/4 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg or allspice, 1/8-1/4 teaspoon cayenne pepper
• Place the pan over medium heat. Cook, stirring often and scraping the bottom and sides, until the sugar fully dissolves and forms a glossy, bubbling syrup coating the peanuts, about 4–6 minutes.
• Continue cooking over medium heat, stirring every 20–30 seconds. The syrup will thicken, turn grainy, and eventually crystallize, becoming dry and sandy and clinging to the peanuts. This dull, sugary coating is expected and means you are at the correct stage.
• Reduce the heat to medium-low. Keep stirring frequently so the peanuts and sugar do not scorch. As you stir, the sandy sugar will slowly begin to melt again and adhere more tightly, turning golden and slightly shiny. Continue until most of the sugar is melted and the peanuts are coated in a deep golden, glossy shell that smells nutty and caramel-like, about 5–8 minutes. Do not let the sugar turn dark brown or black.
• Turn off the heat. If using vanilla extract and/or unsalted butter, quickly stir them into the hot peanuts until evenly distributed. The vanilla may steam briefly; this is normal. Work quickly, as the coating begins to harden as it cools.
  1 teaspoon vanilla extract, 1 teaspoon unsalted butter
• Immediately pour the hot sugared peanuts onto the prepared baking sheet. Use a spatula to spread them into a single layer, breaking up larger clumps while they are still warm. Allow the peanuts to cool completely at room temperature, 15–20 minutes, until the sugar shell is firm and crunchy.
• Once fully cooled, break apart any remaining large clusters. Taste and, if desired, sprinkle with a small pinch of additional salt and toss gently. Serve immediately, or store in an airtight container once completely cool.
  1/4 teaspoon fine sea salt

Notes

Yield: About 3 cups sugared peanuts (6–8 snack servings).

Timing:
- Prep Time: 5 minutes
- Cook Time: 15–18 minutes
- Cooling Time: 15–20 minutes
- Total Time: about 35–40 minutes

Storage: Let peanuts cool completely, then store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a freezer-safe airtight container or bag for up to 2 months. Thaw in the sealed container to avoid condensation. If they soften, spread on a parchment-lined baking sheet and bake at 300°F (150°C) for 5–8 minutes, then cool completely.

Helpful tips:
- Use medium heat so the sugar caramelizes without burning. If it darkens very quickly or smells sharp, lower the heat.
- Watch color and aroma: aim for light to medium golden brown and a sweet, nutty smell.
- Stir frequently but not constantly—steady, even stirring prevents scorching.
- Hot sugar burns easily; do not touch the peanuts until fully cooled.
- Some clumps are normal and often the most popular pieces.

Flavor variations (optional ideas):
- Cinnamon Sugar: Add 1 teaspoon ground cinnamon with the sugar; sprinkle a little more over the hot peanuts right after spreading on the tray.
- Spicy Chili-Lime: Add 1/4 teaspoon cayenne and 1/2 teaspoon chili powder with the sugar; off heat, stir in lime zest and a tiny squeeze of lime juice.
- Vanilla Bean: Stir in 1–1 1/2 teaspoons vanilla at the end, or add scraped seeds from 1/2 vanilla bean at the start.
- Maple Sugar: Swap 1/4 cup of the white sugar for maple sugar, or toss finished nuts with 1 tablespoon maple syrup, then spread to dry.
- Pumpkin Spice: Use 3/4 teaspoon pumpkin pie spice instead of cinnamon.
- Mocha Cocoa: Add 1 tablespoon cocoa powder and 1 teaspoon instant espresso powder to the sugar mixture before cooking.

Make-ahead: Ideal for gifts or parties; make 2–3 days ahead and store in airtight jars. Ensure nuts are fully cool before packing into jars or treat bags to avoid steam and softening.

Nutrition

Calories: 200kcal

Keyword Candied Peanuts, Caramelized Peanuts, Easy Snack, homemade food gift, Stovetop Candied Nuts, Sugared Peanuts, Sweet Roasted Peanuts

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