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.
Ingredients
- 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.
- 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
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