A delicious treat or happy hour snack!
In this year of ‘not travelling’, I’m drawing a lot of inspiration from previous trips, fondly remembering delicious food discoveries made across Canada and around the world. Candied peanuts were both a delight and a bit of a salvation when served to my hangry husband and me in a little café in Paris, after a long day of exhilarating but exhausting sightseeing. I find my ‘make at home version’ to be tasty on their own but even more delightful with a glass of one’s favourite beverage in hand. They’re also super when used to top curries, Pad Thai and other savoury dishes. This same recipe/technique can easily be used with other firm nuts such as cashews or almonds.
- 2 cups (280g) lightly salted or unsalted roasted peanuts
- 1/4 cup (60 mL) corn syrup (regular or light – can also use agave nectar)
- 2 tablespoons (30g) light brown sugar
- 1/2 teaspoon (2.5 mL) powdered ginger
- 1 teaspoon (5 mL) flaky sea salt, such as fleur de sel or Maldon salt
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- Put the peanuts in a bowl. Add the corn syrup, brown sugar and ginger then stir gently with a rubber or silicone spatula until the peanuts are evenly coated. Transfer the coated peanuts to the prepared baking tray. Spread out in an even layer and sprinkle the salt over top.
- Bake for 18 minutes, stirring at the 6 and 12 minute marks, until the nuts have turned a dark golden brown and are glazed with the corn syrup and sugar mixture (it will bubble up all around the nuts).
- Remove the tray from the oven and place it on a heatproof surface. Let the nuts cool then use your clean hands to break apart.
- Store at room temperature in an airtight container for up to a week (if you can resist the urge to eat them all in one sitting).
Makes 2 cups.