Now I’ve made these a number of times & they never ever disappoint. One friend of ours even messaged Felix to ask if I had actually made these, because if I did, she wants to marry me if he doesn’t! They are the kind of snack to make in a large batch as they can disappear rather easily, plus they are quick & fairly cheap to make, especially if you only use peanuts. There is a HUGE problem though… They are dangerously addictive and aren’t exactly the ‘healthiest’ snack on the planet. However sometimes we need a sweet & salty nibble like this, whether it’s to watch a game, to accompany some drinks you’re having…or simply because it’s been one of those days!
On another note, they are also the perfect quick gift for someone and look nice packed into a mason jar or in a clear gift bag tied up with some yarn. Any leftover bits are also good crushed up as a garnish for some guabao. That’s if you don’t eat them all straight away…
Candied Spiced Nuts
Inspired by a recipe from the always brilliant David Lebovitz.
275g skinless unsalted raw peanuts* (or/and raw blanched almonds)
200g granulated sugar
Large pinch of seasalt (I use Maldon)
Finely crushed seeds from 3 cardamom pods
Small pinch of chilli powder
Large pinch of ground cinnamon
- In a large, non reactive & heavy based pan add 75ml water, plus the nuts and sugar.
- Heat at a medium temperature for several minutes, stirring regularly until the liquid starts to seize up.
- Once the sugar begins to crystallise, the nuts will start to have a sandy and dry texture. Lower the heat and continue to stir.
- You will slowly see the grainy sugar begin to melt and create a caramelly syrup at the bottom of the pan so be sure to scrape & mix this with the nuts.
- Keep mixing till the nuts are coated in a lovely golden syrup, then continuing to stir, remove from the heat and add the salt & spices, combining well.
- Pour the nuts onto a lined baking sheet and leave to cool completely. Break apart the nuts once cool & store in an airtight container.