I have to confess, I'm a huge fan of peanuts, particularly when they're candied with a hint of sea salt. Over the years, I've experimented with various candied nut recipes, and these candied peanuts were among the first I created. They've been a staple in my kitchen ever since.
Technically, peanuts are legumes, not nuts, and they're often featured in savory dishes. For instance, Vietnamese cuisine uses peanuts as garnishes on noodle bowls, Pad Thai includes crumbled peanuts, and various Asian recipes incorporate peanuts into sauces. The African dish Mafé also uses peanuts. However, Americans tend to favor peanuts in sweet treats, enjoying them in everything from cake toppings to ice cream.
These candied peanuts are incredibly easy to make and complement a variety of dishes. I've used them chopped as a topping for ice cream and served them as a bar snack with pre-dinner drinks. Regardless of how they're enjoyed, they're irresistibly addictive, and I find myself snacking on them whenever they're around.
One of my top recipes featuring fleur de sel is for crispy Salt-Roasted Peanuts. These pair wonderfully with cocktails or aperitifs, but I also enjoy coating them in bittersweet chocolate. And for those indulgent Hot Fudge Sundaes, they make a dynamite topping.
Salt-Roasted Candied Peanuts :
You can certainly experiment with different liquid sweeteners like agave or golden syrup in place of corn syrup, though the texture may vary slightly. I haven't personally tested them with other nuts, but if you do, I'd love to hear about your results in the comments.
Ingredients:
- - 2 cups (280g) lightly salted or unsalted roasted peanuts
- - 1/4 cup (80g) light corn syrup, agave nectar, rice syrup, or Golden syrup
- - 2 tablespoons (30g) light brown sugar
- - 1/2 teaspoon flaky sea salt, such as fleur de sel or Maldon salt (or Diamond Crystal kosher salt)
Instructions:
1. Preheat your oven to 350º F (175º C). Lightly oil a baking sheet or line it with parchment paper/silicone baking mat.
2. In a bowl, thoroughly mix the peanuts with your chosen sweetener (corn syrup, agave, etc.) and light brown sugar until the peanuts are evenly coated. Using slightly damp hands can help manage the stickiness.
3. Sprinkle the salt over the peanuts and give it a gentle stir, ensuring not to dissolve the salt entirely.
4. Spread the peanuts evenly on the prepared baking sheet and bake for about 15 minutes, stirring twice during baking, until the nuts turn deep golden brown and develop a glossy coating.
5. Once done, remove from the oven and allow to cool. Break them apart as they cool to separate the peanuts, leaving some in smaller clusters if desired.
Storage:
These candied peanuts can be stored in an airtight container for up to 1 week.
Note:
The corn syrup mentioned here is not the same as high-fructose corn syrup. Look for organic and GMO-free options like Wholesome brand in the U.S. or consider alternatives like glucose, available at specialty pastry shops.
