Sugared Peanuts
Sweet, crunchy, old-fashioned sugared peanuts made on the stovetop with just a few pantry ingredients. No candy thermometer needed—perfect for snacking or gifting.
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
Yield: about 4 cups of sugared peanuts (8–10 snack servings).
Storage: Once completely cooled, store in an airtight container at room temperature for up to 2–3 weeks, as long as the environment is not very humid. For longer storage, freeze in a freezer-safe bag with excess air pressed out for up to 2 months; thaw at room temperature for 15–20 minutes.
To re-crisp: If the peanuts soften (especially in humid weather), spread them on a parchment-lined baking sheet and bake at 250°F (120°C) for 8–10 minutes, then cool completely.
Variations:
- 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.
- 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.
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