Sugared Peanuts Recipe
Sweet, crunchy, and wildly addictive, this Sugared Peanuts Recipe gives you an old-fashioned candy shop treat with just a few pantry ingredients and one simple pan.
If you’ve ever walked past those warm candied peanuts at a fair or baseball game and thought, “I wish I could make those at home,” you’re in the right place. These stovetop sugared peanuts have that same crackly sugar shell, a hint of salt, and the perfect crunch. They’re a cozy holiday snack, a budget-friendly gift, and honestly, a lifesaver when you want something sweet but don’t feel like baking.
I’ve been making variations of candied and caramelized peanuts for more than 25 years now. This is the version my grown kids still ask me for every Christmas, and the one I pull out anytime we have a game night or movie marathon. It’s simple, it’s fast, and it tastes like something you bought at an old-fashioned candy store—without the price tag or the mystery ingredients.
Why You’ll Love This Sugared Peanuts Recipe
- Simple pantry ingredients – Just peanuts, sugar, water, and a few flavor boosters you probably already have.
- No candy thermometer needed – This is a very forgiving stovetop sugared peanuts method; you cook by look and feel.
- Quick and easy – About 20 minutes of cooking plus cooling time, and you’re snacking.
- Perfect for gifting – These homemade candied nuts look fancy in jars or treat bags but cost just a few dollars.
- Crispy, crunchy texture – The sugar coating dries into a crackly shell that doesn’t get sticky if stored well.
- Customizable flavors – Turn them into cinnamon candied peanuts, vanilla glazed peanuts, or even a spicy-sweet batch.
- Great make-ahead snack – They keep well for weeks in an airtight container, so you can prepare ahead for holidays.
- Baked taste, stovetop ease – Sweet roasted peanuts flavor without heating your whole kitchen with the oven.
Sugared Peanuts Recipe Ingredients
Here’s what you’ll need to make this classic Sugared Peanuts Recipe at home. The ingredient list is short, but each one matters for flavor and texture.
- 2 cups raw peanuts (unsalted, with skins on if possible)
Skins help the sugar cling and add a slight rustic flavor. Look for raw peanuts in the baking aisle or bulk bins. - 1 cup granulated sugar
Regular white sugar gives that crunchy sugar shell and light color. - ½ cup water
This helps the sugar dissolve and coat the peanuts evenly before it crystallizes. - 1 teaspoon pure vanilla extract
Adds warmth and a “candy shop” aroma. Use real vanilla if you can. - ½ teaspoon ground cinnamon (optional but highly recommended)
For old fashioned sugared peanuts with a cozy, nostalgic flavor. - ¼–½ teaspoon fine sea salt
Essential for balance—start with ¼ teaspoon, then taste and adjust after cooling if needed. - 1 tablespoon unsalted butter (optional)
Stirred in at the end, it adds a subtle glazed peanuts feel and a touch of richness.
If you’re looking for more caramelized peanuts (with a slightly golden, glassy shell), you can cook a minute or two longer so a bit of the sugar melts again and forms a light caramel coating. For classic matte, crunchy sugar peanuts, you’ll stop once the sugar turns sandy and dry on the peanuts.
How to Make This Sugared Peanuts Recipe (Step-by-Step Directions)
-
Prep your pan and tools
Line a baking sheet with parchment paper or a silicone baking mat and set it aside. Use a medium, heavy-bottomed skillet or saucepan and a heatproof spatula or wooden spoon—you’ll be stirring a lot. -
Combine peanuts, sugar, and water
Add the raw peanuts, granulated sugar, and water to your skillet. Stir to coat all the peanuts so they’re evenly moistened and the sugar is starting to dissolve. -
Cook over medium heat until bubbly
Place the pan over medium heat. Stir occasionally as the mixture heats; the sugar will dissolve and the liquid will turn clear, then start to simmer and bubble. You want steady bubbling, not wild boiling. -
Stir as the syrup thickens
Keep stirring every 30 seconds or so. You’ll see the syrup thicken and look glossy as it clings to the peanuts. This stage usually takes about 5–7 minutes. Scrape the bottom and sides to prevent hot spots. -
Watch for sugar crystallization
As the water cooks off, the mixture will suddenly go from shiny and syrupy to grainy and sandy—that’s the sugar crystallizing on the peanuts. Don’t panic; this is exactly what you want for crunchy sugared peanuts. Keep the heat on medium-low now and stir constantly. -
Toast the sugared peanuts gently
Continue to stir for another 5–7 minutes. The sugar will look dry but will start to cling more tightly, and the peanuts will lightly toast. You may see a few spots where the sugar melts again and turns a faint golden color—that adds flavor. Just don’t let it get too dark or it’ll taste burnt instead of caramelized. -
Add vanilla, cinnamon, and salt
Turn the heat to low. Stir in vanilla extract, cinnamon (if using), and salt. The pan will hiss a bit from the vanilla—totally normal. Keep stirring so everything distributes evenly over the peanuts. -
Add butter for a subtle glaze (optional)
If you’re using butter, add it now and stir until it melts and lightly coats the sugar peanuts. This step gives a faint glazed peanut effect and makes them a bit less dusty. -
Spread out to cool
Quickly pour the hot sugared peanuts onto your lined baking sheet. Use your spatula to spread them into a single layer and separate any big clumps. They’ll harden as they cool, so work fairly fast. -
Cool completely before storing
Let the candied peanuts cool for at least 20–30 minutes, until they’re dry and crisp. Once cool, break up any remaining clusters with your hands. Taste for salt and sprinkle a tiny bit more if needed.
Servings & Timing
- Yield: About 4 cups of sugared peanuts (8–10 snack servings)
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Cooling Time: 20–30 minutes
- Total Time: About 45–55 minutes
If you’re making these for holiday gift boxes or snack boards, I like to double the batch and use a larger skillet. Just remember—more peanuts means a bit more stirring time.
Fun Variations on Classic Sugared Peanuts
Once you’ve mastered the basic Sugared Peanuts Recipe, it’s so easy to play with flavors:
- Cinnamon Sugar Peanuts: Use 1–1½ teaspoons cinnamon for a stronger warm-spice flavor.
- Spicy-Sweet Peanuts: Add ¼–½ teaspoon cayenne pepper or chili powder along with the cinnamon.
- Vanilla Bean Glazed Peanuts: Stir in the seeds from ½ vanilla bean plus the extract for a richer vanilla profile.
- Maple Candied Peanuts: Replace ¼ cup of the white sugar with real maple sugar or add 1 tablespoon maple syrup near the end of cooking.
- Pumpkin Spice Sugared Peanuts: Swap cinnamon for 1 teaspoon pumpkin pie spice during fall and holiday season.
- Mixed Nuts Version: Use a blend of peanuts, almonds, and cashews for a homemade candied nuts mix (just keep the total volume the same).
Storage & Reheating (Yes, You Can Make Them Ahead!)
Room Temperature Storage:
- Once completely cooled, store your sugared peanuts in an airtight container or glass jar.
- They’ll stay crisp and delicious for up to 2–3 weeks at room temperature, as long as your kitchen isn’t very humid.
Freezer Storage:
- For longer storage, place cooled candied peanuts in a freezer-safe bag, press out extra air, and freeze.
- They keep well for up to 2 months.
- Let them sit at room temperature for 15–20 minutes before serving; no reheating needed.
If They Lose Their Crunch:
Sometimes, especially in humid climates, even crunchy sugar peanuts can soften a bit. Here’s a quick fix:
- Spread them on a parchment-lined baking sheet.
- Bake at 250°F (120°C) for 8–10 minutes, then let cool completely—this helps them crisp back up.
This also works nicely if you’ve made them a few days ahead for a party and just want to refresh the texture.
Notes from My Kitchen (And a Few Lessons Learned)
- Stirring is your best friend. Sugared peanuts are forgiving, but they do need regular stirring so the sugar doesn’t burn on the bottom of the pan.
- Use a heavy pan if you can. A heavy-bottomed skillet or saucepan spreads heat more evenly, which means fewer hot spots and a lower chance of scorching.
- Don’t rush the crystallizing stage. When the sugar turns sandy, it can look “wrong,” especially if you’re expecting a shiny caramel. Trust the process—those dry crystals are what give you that crunchy sugar coating.
- Adjust sweetness later with salt. If the peanuts taste a bit too sweet, a tiny pinch of extra salt after cooling usually balances everything.
- Great for game days and holidays. I often make a batch before a Sunday football game or a Christmas movie night. They disappear faster than the chips, every single time.
- Label your jars if gifting. If you make multiple variations (say, spicy and cinnamon), put a small label on each jar. I learned that one the hard way when my spice-sensitive aunt got the wrong jar!
Frequently Asked Questions
1. Can I use roasted peanuts instead of raw?
Yes, but reduce the cooking time a bit and watch closely, since roasted peanuts can scorch faster. Raw peanuts give the best texture, though, and taste more like classic sweet roasted peanuts from a fair.
2. Why did my sugar seize up and turn grainy so fast?
That’s actually normal for sugared or crunchy sugar peanuts—the sugar should crystallize and look sandy. Just keep cooking and stirring on medium-low heat until it clings and dries on the peanuts.
3. How do I keep my candied peanuts from sticking together?
Spread them out on the baking sheet right away and separate big clumps while they’re still warm. Once they’re cool, break apart any small clusters with your hands.
4. Can I cut the recipe in half or double it?
Absolutely. For a half batch, use a smaller pan so the syrup doesn’t burn off too fast. For a double batch, use a large skillet or wide pot so you can still stir easily.
5. Are these the same as caramelized peanuts?
They’re very close. Classic sugared peanuts have a matte, grainy sugar shell, while caramelized peanuts have a shinier, more golden coating. If you cook a minute longer and let some sugar melt, you’ll get something in between glazed and caramelized peanuts.
6. Can I use brown sugar instead of white sugar?
You can, but the texture changes. Brown sugar makes them a little chewier and more caramel-like. A mix—half white, half brown—can be a nice compromise.
7. Are these gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just be sure any flavorings (like vanilla or spice blends) are certified gluten-free if that’s important for your household.
8. Can I make these in a nonstick pan?
Yes, a nonstick skillet works fine and makes cleanup easier. Just be gentle with your stirring tool so you don’t scratch the coating.
Conclusion: A Sweet Little Classic You’ll Make Again and Again
This Sugared Peanuts Recipe gives you everything you love about candied peanuts—crunch, sweetness, a hint of salt, and that cozy, nostalgic flavor—without any special tools or fancy skills. It’s one of those simple, old fashioned sugared peanuts recipes that slips right into your holiday routine, snack bowl rotation, or gift-giving traditions.
Try a batch this week, play around with the variations, and let me know in the comments which version your family loves most. And if you enjoy easy sweet snacks like this, you might also like my other homemade candied nuts and simple stovetop treats—perfect for nibbling, gifting, and sharing.
Sugared Peanuts
Ingredients
- 2 cups raw peanuts unsalted, with skins on if possible
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon optional but recommended
- 1/4-1/2 teaspoon fine sea salt start with 1/4 teaspoon; adjust to taste after cooling
- 1 tablespoon unsalted butter optional, for a subtle glaze
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and set aside. Use a medium, heavy-bottomed skillet or saucepan and a heatproof spatula or wooden spoon for stirring.
- Add the raw peanuts, granulated sugar, and water to the skillet. Stir to coat all the peanuts so they are evenly moistened and the sugar begins to dissolve.2 cups raw peanuts, 1 cup granulated sugar, 1/2 cup water
- Place the pan over medium heat. Stir occasionally as the mixture heats; the sugar will dissolve and the liquid will turn clear, then begin to simmer and bubble. Aim for steady bubbling, not a wild boil.
- Continue cooking over medium heat, stirring every 30 seconds. The syrup will thicken and look glossy as it clings to the peanuts, usually taking about 5–7 minutes. Scrape the bottom and sides of the pan to prevent hot spots.
- As the water cooks off, the mixture will shift from shiny and syrupy to grainy and sandy as the sugar crystallizes on the peanuts. Reduce the heat to medium-low and stir constantly; this sandy stage is what creates the crunchy sugar shell.
- Keep cooking and stirring for another 5–7 minutes over medium-low heat. The sugar will look dry but cling more tightly, and the peanuts will lightly toast. A few spots of lightly melted, pale golden sugar are fine, but avoid letting the sugar get too dark or burnt.
- Turn the heat to low. Stir in the vanilla extract, cinnamon (if using), and fine sea salt. The pan may hiss slightly when the vanilla is added; this is normal. Stir until the spices and salt are evenly distributed.1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4-1/2 teaspoon fine sea salt
- If using butter, add it now and stir until it melts and lightly coats the sugared peanuts, giving them a subtle glazed finish and making them slightly less dusty.1 tablespoon unsalted butter
- Quickly pour the hot sugared peanuts onto the prepared baking sheet. Use a spatula to spread them into a single layer and separate any large clumps. They will harden as they cool, so work fairly quickly.
- Let the peanuts cool for 20–30 minutes, until dry and crisp. Once cool, break up any remaining clusters with your hands. Taste and sprinkle on a tiny bit more salt if needed before storing.
Notes
- Cinnamon Sugar Peanuts: Use 1–1½ teaspoons cinnamon for a stronger warm-spice flavor.
- Spicy-Sweet Peanuts: Add 1/4–1/2 teaspoon cayenne or chili powder with the cinnamon.
- Vanilla Bean Glazed Peanuts: Add seeds from 1/2 vanilla bean along with the extract.
- Maple Candied Peanuts: Replace 1/4 cup of the white sugar with maple sugar or add 1 tablespoon maple syrup near the end of cooking.
- Pumpkin Spice Sugared Peanuts: Use 1 teaspoon pumpkin pie spice instead of cinnamon.
- Mixed Nuts Version: Substitute a mix of peanuts, almonds, and cashews, keeping the total volume the same. Tips: Stir regularly to prevent scorching, use a heavy-bottomed pan for even heat, and don’t be alarmed when the sugar turns sandy—this is the key to the classic crunchy coating.
