Caramelized or candied peanut are a simple-to-make snack that is sold outside public buildings, sport stadiums, parks and even outside schools all throughout Mexico. We call them cacahuates garapiñados, can they can be found in many small carts, filled with all sort of goodies, ranging from chewing gum, rancheritos or charritos, potato chips, cups of fresh fruit, candied fruit, etc.
I cooked these peanuts thinking that my son will go nuts (wink) about them, but to my disappointment, he couldn’t care less about it. I will add them to his trail mix next time he goes out to the wilderness with his boy scout troop. And maybe, who knows, while he is out there tired, sweaty, and hungry, he will appreciate the crunchiness and sweetness of my "garapiñados".Provecho!
- 2 Cups of raw peanuts with the skin on
- 1 and 1/4 cup sugar
- 1/2 cup water
- Red food coloring (This is optional)
1. Place a heavy sauce pot (a cast iron one works well) over high heat with the water and sugar. Add food coloring if you wish to use it. I used 5 drops.
2. When the mixture begins to boil add the peanuts.
It is important to stir the mixture all the time, especially when the bubbles that are forming begin to be larger and take longer to break.
3. When the mixture forms a sandy consistency at the bottom of the pan, remove from the heat.
(You may notice that the walls of the pan have also formed crystals).
4. Pour the mixture into a large baking pan or dish lined with wax paper and spread the peanut. Allow to cool at room temperature.
The peanuts cooked this way will last up 6 months in a covered jar or sealed in a plastic bag.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking! Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!