There are really simple to make and will make you feel like an accomplished candy maker with minimal effort, and they’re very good too. I like these crunchy, salty peanuts liberally scattered all over the top of a towering hot fudge sundae. You’ll notice that I use raw peanuts, not ones that have been previously salted and roasted. If you wish, you can use unsalted preroasted peanuts (which, amusingly, are often called cocktail peanuts) and reduce the baking time to 15 minutes.
Recipe information
Yield
makes 2 cups (400 g)
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Very lightly oil a baking sheet with peanut or vegetable oil, or line it with a silicone baking mat.
Step 2
In a bowl, mix together the peanuts, corn syrup, and light brown sugar until the peanuts are sticky and coated with syrup. Sprinkle the salt over the peanuts and stir a few times.
Step 3
Spread the nuts evenly on the baking sheet and bake for 25 to 30 minutes, stirring three times during baking, until the nuts are deep golden brown and glazed. Cool completely, then store in an airtight container to preserve their crispness.
Storage
Step 4
Store in an airtight container at room temperature for up to 1 week.
