Salt-Roasted Candied Peanuts
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2 cups
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Salt-Roasted Candied Peanuts
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Some ask if they can swap out the corn syrup for another liquid sweetener, such as agave or Golden syrup. You can, but the peanuts may not be as crisp. I've not tried these with other nuts but if you give them a go with another nut, let us know how they come out in the comments.
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Ingredients
- 2 cups (280g) lightly salted or unsalted roasted peanuts
- 1/4 cup (80g) light corn syrup corn syrup, agave nectar, or rice syrup
- 2 tablespoons (30g) light brown sugar
- 1/2 teaspoon Flaky sea salt such as fleur de sel or Maldon salt (Diamond crystal kosher salt could also be used)
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Instructions
- Preheat the oven to 350º F (175º C). Lightly oil a baking sheet or line it with parchment paper or a silicone baking mat.
- In a bowl, mix together the peanuts, corn syrup, and light brown sugar, until the peanuts are well-coated. You could use a spatula but well-washed hands (that are a little damp) work well, since the mixture can be sticky. Sprinkle the salt over the peanuts and stir just a few times, but not enough to dissolve the salt.
- Spread the peanuts evenly on the baking sheet and bake for 15 minutes, stirring two times during baking, until the nuts are deep-golden brown and glazed.
- Remove from oven and cool, breaking them up as they cool to separate the peanuts. (I like to leave some in smaller clusters, too.)
Notes
- Storage: The candied peanuts can be stored in an airtight container for up to 1 week.
- Note: The corn syrup you buy at the grocery store is not the same as high-fructose corn syrup. Wholesome is one brand of organic and GMO-free corn syrup that's available in the U.S. In Paris, I buy it in Korean markets such as K Mart and Ace Mart on the rue Sainte-Anne. You can also use glucose, available at G. Detou and other pastry supply shops.
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