Easy Candied Peanuts Recipe (Caramelized) – Make Them Today

Get ready to fall in love with the simplest, most satisfying snack you can make at home: candied peanuts! Also known as caramelized peanuts, these irresistible treats are coated in a glorious, crunchy, sweet-salty shell that's perfect for munching by the handful, sprinkling over ice cream, or gifting to friends. Forget complicated candy-making; our easy candied peanut recipe requires just three basic ingredients and comes together on your stovetop in under 30 minutes.
Whether you're a seasoned baker or a complete beginner, learning how to make candied peanuts is surprisingly straightforward. We'll guide you through each step, from transforming simple sugar and water into a glistening caramel to achieving that perfect, crisp coating. Say goodbye to store-bought versions and hello to homemade perfection. Let's dive in and create some seriously so good ice cream topping or a delightful snack!

Ingredients

• Raw Peanuts (skin on): The star of our show! Raw peanuts caramelize beautifully, and keeping the skin on helps the sugar cling better, giving them that classic, old-school texture. While you can use already roasted peanuts, they're more prone to burning, so keep a closer eye on them (see our tips below!).
• Granulated Sugar: This is your basic white sugar, essential for developing that classic, clear caramel flavor and color. It's the foundation for our crunchy coating.
• Water: Don't skip the water! It's vital for dissolving the sugar evenly, allowing it to coat the peanuts thoroughly before it begins to caramelize. This prevents grainy sugar and ensures a smooth, glossy finish.
• Optional Flavor Add-ins (used with the same recipe, added at the end): These are fantastic for customizing your batch!
• Ground Cinnamon or Pumpkin Spice: For a warm, aromatic twist.
• Cayenne or Chili Powder: If you love a little sweet-heat kick.
• Vanilla Extract: Adds a subtle depth of flavor.
• Note: When using spices, a little goes a long way – stick to a pinch or 1-2 teaspoons to avoid burning delicate flavors.

Directions

1. Equipment You’ll Need:
   1. A heavy-bottomed skillet or wide saucepan (for even heat distribution)
   2. Wooden spoon or heat-safe spatula (for constant stirring)
   3. Baking sheet lined with parchment paper or a silicone mat (for cooling)
   4. Heat-resistant spatula or fork (for separating peanuts)
   Safety Reminder: Hot sugar can cause serious burns. Exercise extreme caution and do not touch the hot sugar mixture directly.
2. Make the Sugar Syrup: In your wide, heavy-bottomed pan, combine the raw peanuts, granulated sugar, and water. Place the pan over medium heat. Stir constantly with your wooden spoon or spatula until the sugar completely dissolves and the liquid looks clear and slightly thickened. You’ll notice the syrup just starting to simmer gently around the edges.
3. Cook to the Sandy Stage: Continue cooking, stirring constantly, as the syrup begins to boil more vigorously. After several minutes (usually 5-10, depending on your heat and pan), the water will evaporate, and the sugar will crystalize, turning dry and sandy, completely coating the peanuts. Don't worry, this looks wrong, but this "sandy stage" is exactly what you want! Be sure to scrape the bottom and sides of the pan occasionally to prevent any dry sugar from sitting and burning.
4. Turn Sandy Sugar into Glossy Caramel: Lower the heat slightly to medium-low. Keep stirring constantly as the dry, sandy sugar begins to melt again. You'll see patches of sugar go from white to clear, then to a beautiful light amber color. The peanuts will start to look shiny and may clump together initially, then gradually become more individually coated in the glossy caramel. Continue stirring and actively tilting the pan on and off the burner to control the browning and prevent scorching. You're aiming for an even, deep-gold caramel. If you see very dark smoke or smell a strong burnt odor, remove the pan from the heat immediately.
5. Finish, Salt, and Cool: Once most of the peanuts are separated and coated in an even, deep-gold caramel (they should be glistening!), remove the pan from the heat. Immediately sprinkle in the coarse salt (and any optional spices or flavorings you're using). Stir quickly, just until they are evenly distributed over the hot peanuts.
6. Immediately pour the caramelized peanuts onto your prepared baking sheet. Use a fork or a heat-safe spatula to spread them into a single, thin layer. Work quickly to separate any larger clumps before they cool and harden into big rocks.
7. Let the candied nuts cool completely at room temperature until they are crisp, glassy, and firm.
   1. Optional Tip for Ultra-Crisp Nuts: For an extra-crisp texture, you can spread the cooled peanuts on a baking sheet and bake them for about 10 minutes at 300°F (150°C) after this stage. This is a tip, not a second method.