Garrapiñada (Argentine Candied Peanuts)

Garrapiñada is the treat sold from little carts in the plazas and street fairs of Argentina and Uruguay: peanuts coated in a crunchy shell of caramelized sugar, with a vanilla aroma you can smell from a block away. At home it turns out just as good, with only 4 ingredients and a skillet.

• Makes: about 12 oz (350 g)
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Ingredients

• 1 1/2 cups (200 g) raw peanuts, skinned or with skins
• 1 cup (200 g) sugar
• 1/2 cup (100 ml) water
• 1 teaspoon vanilla extract
• Pinch of cinnamon (optional)

Instructions

1. Get ready. Line a baking sheet or your counter with parchment paper, because you’ll need it quickly at the end.
2. Combine. Put the peanuts, sugar, water and vanilla in a large skillet or heavy-bottomed pot over medium heat.
3. Stir constantly. Cook, stirring with a wooden spoon. The water will boil and evaporate in about 8 to 10 minutes.
4. Wait for the sandy stage. Once the water is gone, the sugar turns sandy and clings to the peanuts. Keep stirring: this means you’re on track.
5. Caramelize. Lower the heat slightly and keep stirring 3 to 5 minutes more. Some of the sugar melts and coats the peanuts in a shiny, reddish shell. Add cinnamon if using.
6. Pour and separate. Immediately pour onto the parchment and separate the peanuts with two spoons while hot. Let cool 10 minutes.

Tips

• Careful: caramelized sugar is extremely hot. Don’t touch it until it cools.
• Thicker coating: sprinkle in 2 more tablespoons of sugar when it starts to turn sandy.
• Other nuts: it works the same with almonds, walnuts or cashews.
• Storage: in an airtight jar it stays crunchy for up to 2 weeks.

Leer esta receta en español: Garrapiñada de Maní Casera

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