Ingredients
- Raw peanuts: 500g (with red skin).
- Sugar: 250g (granulated white sugar).
- Water: 1 small glass (approximately 150 ml).
- Flavor (optional): 1 sachet of vanilla sugar or a pinch of salt to enhance the taste.
Instructions
1. The starting mixture:
- In a large pan or pot (a non-stick pan is ideal), mix the raw peanuts, sugar, water and vanilla sugar.
- Place the pan over medium heat.
2. The boiling phase:
- Stir the mixture occasionally. The water will begin to boil and dissolve the sugar, creating a syrup that coats the peanuts.
- Continue cooking while the water evaporates.
3. Crystallization (sandblasting):
- When the water has finished evaporating, you will notice that the sugar begins to look like “sand” or a dry white powder that coats the peanuts.
- Crucial step: Don't stop there! Continue stirring constantly over medium-low heat.
4. Caramelization:
- Keep stirring until this dry sugar begins to melt again and turn into a golden brown liquid caramel.
- This step requires patience and constant movement to ensure that each peanut is evenly glazed by the glossy caramel without burning.
5. Cooling:
- Once the peanuts are well coated and shiny, immediately pour them onto a baking sheet lined with parchment paper or a large flat tray.
- Use a spoon to spread them out and separate them while they are still hot so they don't stick together.
6. Service:
- Let them cool completely. They will become very crunchy once cold. Store them in an airtight jar to keep them fresh and crunchy.