Caramelized or candied peanut are a simple-to-make snack that is sold outside public buildings, sports stadiums, parks and even outside schools all throughout Mexico. We call them cacahuates garapiñados, they can be found for sale 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.
Cacahuates Garapiñados
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!
How to make Cacahuates Garapiñados
Instructions:
- Place a heavy sauce pot over high heat with the water and sugar. Mix well.
- 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.
- When the mixture forms a sandy consistency at the bottom of the pan, remove from the heat.
- Pour the mixture into a large baking pan or dish lined with wax paper and spread the peanut. Allow cooling at room temperature.
- The peanuts cooked this way will last up 6 months in a covered jar or sealed in a plastic bag.
This recipe can also be a great Christmas Gift if you make a large batch and place them in decorative Holiday bags. You can also try to make them with Pecans, like in this recipe from Jen Around the World.
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!
More recipes:
Griddle Cookies
Flan Recipe
Caramelized Peanuts
Ingredients
- 2 Cups of raw peanuts with the skin on
- 1 and ¼ cup sugar
- ½ cup water
- Red food coloring This is optional
Instructions
- 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. Mix well.
- 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. This step will take about 8 to 9 minutes until the liquid reduces.
- 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).
- Pour the mixture into a large baking pan or dish lined with wax paper and spread the peanut. Allow cooling at room temperature.
margil a vale
I saw a vendor preparing the peanuts in argentina buenos aires. I love them. great reseta.
Jess
So they have to have skins on?
Mely Martínez
Hello Jess,
Yes, they have to have the skins on. At least that is the way I learned how to make them.
MELISSA KING
I just made this recipe using pecans and added a tip of cinnamon. Absolutely turned out great! Thank you!
Viviana
Es necesario que el cacahuate tenga la cascara roja??
Creo que ese fue mi error porque no se aderio el azúcar.😕😕😕
mmartinez
Hola Viviana,
Si llevan la cascára roja para que se les adhiera el azúcar.
Christine A.
So I brought a bag of Boston Baked Beans home from the grocery the other day (childhood favorite), and my husband, who is Mexican American, tasted them & compared them to these. Is it pretty much the same thing?
mmartinez
They must taste almost the same since they are made with the same ingredients, the only thing that changes is the cooking process. The Boston baked beans are baked. That is what I read, I had to google about it. Really interesting to know about it.
Anonymous
No worries on all the replies in Spanish, they are basically just complimenting Mely for her recipe and knowledge.
Thanks Mely... you make it sound so easy. I'll give it a shot soon, can't wait!
I have loved this treat since I was a kid!
Thnx again, Richard
Anonymous
While I think it is wonderful that so many people reply to your recipe, a greengo does not get much out of all their replies in Spanish. Looks good to me so I will try it! Thank you!
Anonymous
Can i use pecans ?
mmartinez
Yes, you can use pecans!
Mexico in my kitchen
Hola,
Deja que la azucar y el agua se sequen un poco, de esa manera no quedan como caramelo.
Gracias por tu amable visita.
Saludos,
Mely
Anonymous
Muy bien explicado Mely, gracias por compartir tu receta; una pregunta: ¿utilizas algun tipo de azúcar distinta? pq me saben como a miel...
Jeff Lozano
Mmmmmm mmmmm mmmmm!! Sounds and looks great. Can’t wait to try it
Mely (mimk)
Hey! Silvia
Luego me platicas si los cocinas.
Saludos!
Mely (mimk)
Hola Carlos, Gracias por tu visita.
Tambien se pueden hacer asi las nueces.
Saludos!
Carlos Dube
Vaya, nunca hubiera imaginado que los cacahuetes se hicieran así. Muchas gracias por la explicación.
Silvia
WOW Mely!!! Que delicia!! Como sabes tu tantisimas recetas tipicas! Tengo que tratar de hacer estos en casa. Ire copiando poco a poco tus recetas a mi recetario. A esta receta le pondre "Cacahuates garapiñados de Mely", como ves? =D