Candied Peanuts. Catchy Music From Noah Kahan.

A guy walks into a bar, and the peanuts on the counter start complimenting him. So he asks the bartender, “What’s up with the peanuts?” Then the bartender says, “Oh, they’re complimentary.”

Per David Lebovitz, the famous pastry chef and Chez Panisse alum, these Candied Peanuts are a “killer app”, the ones he goes to more than anything else.

I love candied nuts, spiced nuts… hell I love nuts any way they come. So I knew I had to try these.

Yep, they are a killer snack. In just 10 minutes you get a big batch of peanuts coated in a crunchy, salty-sweet coating. Super jumbo yumbo. I just bought a sack of cashews so I can give them this royal treatment. I can’t wait to try the recipe with them.

One note: You need to use raw nuts. Roasted ones have oil that would be released and affect the coating process.

Candied Peanuts

Ingredients:

2 cups (275g) raw peanuts (or almonds)
1 cup (200g) sugar
1/3 cup (75ml) water
A sprinkle of coarse sea salt

Directions:

1. In a wide, heavy-duty skillet, mix the peanuts with the sugar and water.

2. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes before the peanuts will get crusty and the sugar will crystallize. (The peanuts will appear dry and sandy)

3. Lower the heat and continue to cook, scraping up any syrup collecting in the bottom of the pan while stirring the peanuts into it. Coat the nuts as much as possible. Occasionally remove pan from the stove to regulate the heat in order to avoid burning the nuts and the syrup. Try to get the peanuts as deeply-bronzed as possible, then sprinkle with some coarse salt. Stir to combine then turn the peanuts out onto a parchment lined baking sheet.

4. Allow the peanuts to cool completely, then break up any clumps. Candied Peanuts can be stored in an airtight container up to one week.

Recipe from David Lebovitz