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1 c unsalted dry-roasted peanuts 1/2 c sugar 1/4 c water 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom ground dried chile pepper to taste 1/4 tsp salt Heat: 1/4 tsp commercial ground cayenne pepper will be mild. 3/4 tsp commercial ground cayenne pepper will be pretty hot. Combine sugar through salt in a small saucepan. Bring to a boil over medium-high heat, and boil with occasional stirring until a candy thermometer registers 235 oF. Remove from heat, stir in peanuts and mix thoroughly. Coat a cookie sheet with cooking spray. Pour mixture onto cookie sheet and spread out with a fork. Allow to cool. Preheat oven to 225 oF. Separate peanuts with a fork; this will require breaking the peanuts apart and will take a bit of time, but this step is important if you want to get the candy-coated peanuts dry enough to be able to store them. Place cookie sheet in oven and leave for 9 minutes to remove excess moisture; candy may still be a little bit sticky after 9 minutes but should air-dry okay. Remove peanuts from baking sheet and place on a large plate to cool. Store in an air-tight container. Adapted from a recipe in Cooking Light. This recipe was added: 12 December 2003 |