Recipe by Melissa
"My parents used to make this easy 3-ingredient snack for football parties. They are great to munch on and everyone loves them."
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These are great! I've made these twice and the second time I added a teaspoon of salt to the sugar mixture - oooh, they were really tasty. They tasted like the peanuts in a box of Cracker Jacks. As another person said, just keep stirring - the liquid will evaporate eventually, I promise (it took me 15 - 20 minutes I think.)
Before anyone jumps the gun about my rating, and decides not to make these, please try them anyway! My rating has nothing to do with taste, as I have no clue what these tasted like. I don't think the recipe was specific enough for me(I'm not very good with syrups and candy). The syrup never thickened quite enough to hold on to he peanuts. Maybe boiling it for a specific amount of time first? the recipe made it sound like everything happened right away, so I did that, and ended up throwing away the ingredients.
These are easy to make and taste great (and I don't even like peanuts). It takes about 15 min to boil all of the water out of the mixture after the peanuts have been added. Doubling the recipe makes it harder to prevent the sugar mixture from scorching so I would suggest making one batch at a time.
These are easy and great. The first time I tried them, I thought I had done something wrong because it took so long for the sugar to thicken up around the peanuts. It takes 6 - 7 minutes. So be patient! Then, my oven tends to run hot so I burned them but they still tasted pretty good. The second time I made them, I baked them at 300 for 25 minutes and they came out perfect.
I've made these for years. They really are excellent. I've given them for Christmas gifts year after year. I'm glad someone submitted this recipe. They're easy to make and wonderful!
This is a great recipe. It originates from Africa where it is a restaurant and street food snack. It's called Sugar Peanuts. You may want to wait until the boiling liquid has come to the thin thread stage ~ 223-234ºF (106-112ºC) before adding the peanuts. They will have time to cook before reaching the hard crack stage when all of the water has evaporated. The temperature will drop and you will have to bring it back, but that happens pretty fast. HTH
I love sweet nuts and these are excellent. It took about 5 min before the mixture came to a rolling boil after the peanuts were added and 8-10 min. after that until the syrup disappeared and all that was left were peanuts coated in a thick coating of sugar. It was almost like magic! I don't work with candy much, so I'm glad I read the reviews. My husband said, "Add this recipe to your book." They were that good. Oh, the roasting went well. Did it exactly like the recipe stated. When these are right out of the oven, they seem soft, but when they cool they are quite crunchy--if you can wait that long to eat them!
My only advice is to keep stirring! I waited about 15 minutes and all of a sudden the liquid crystallized. I put the nuts on a cookie sheet and baked for about 15-20 minutes (didn't need the full 20 minutes). I tried this recipe both with salt and without. I think it is better without the salt! This recipe is great for parties, too. My friends loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 129
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