Candied Peanuts Food

CARAMELIZED PEANUTS

Steps:

• In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring almost non-stop, until the sugary liquid begins to crystallize. (You'll think you made a mistake, but you didn't.) It will take a few minutes.
• Keep stirring until the sugar gets sandy and dry around the peanuts.
• Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible. As you go, tilt the pan, removing it from the heat from time-to-time to regulate and control the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup. This is the only tricky part-I like to get the peanuts as deeply-bronzed as possible. If the mixture starts to smoke, simply remove it from the heat and stir further, coating the nuts.
• Right before they peanuts are done, sprinkle them with a flurry of flaky salt (and pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt the peanuts out onto a baking sheet or a marble countertop.
• Let the peanuts cool completely, breaking up any clumps as they cool. Store in an airtight container. The peanuts will keep for up to a week.

CANDIED PEANUTS

Steps:

• Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly.
• Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly.
• Remove from heat and quickly stir in peanuts. Spread coated peanuts on an oiled baking sheet to harden.

CANDIED PEANUTS (CARAMELIZED PEANUTS)

Steps:

• Combine the sugar and water in a skillet. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.
• Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
• Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take another several minutes. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.
• When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
• Be sure the caramelized peanuts are completely cool before storing in an airtight container.

CARAMELIZED CANDIED PEANUTS

Steps:

• Be sure the caramelized peanuts have cooled completely before storing them in an airtight container. Enjoy.

CANDIED NUTS

Steps:

• Whisk together the egg and water till frothy.
• Stir in nuts.
• Combine sugar and cinnamon.
• Add egg mixture to sugar/cinnamon mixture.
• In a lightly buttered shallow pan spread mixture.
• Bake (in middle of oven) at 250 degrees for 50 minutes.
• Cool 1/2 hour and break into chunks.
• Will keep 5-days in tight container.

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

CANDIED PECANS

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

SUGAR-CANDIED PEANUTS

Steps:

• Heat peanuts, sugar, and water in a 12-inch skillet over medium heat, stirring occasionally, until sugar is grainy and crystallized, 15 to 18 minutes. (Sugar should not caramelize.)
• Raise heat to medium-high, and continue to cook, stirring constantly, until sugar just starts to melt again. (Sugar will start to caramelize. Adjust heat if sugar begins to burn or smoke.) Sprinkle with 1 1/2 teaspoons salt. Once peanuts are coated, with some crystallized sugar remaining, transfer to a parchment-lined baking sheet; spread into a single layer using a rubber spatula.
• Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.