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January 9, 2012

Sweet and Salty Peanut Clusters: Gourmet Christmas Part 3

Missing from our christmas packs was something sweet, so we decided that candied peanuts were a good way to go. The danger with making candied peanuts of peanut brittle is get the the toffee too hard – it can be a real tooth-breaker.

They turned out a treat, and we have heard from a few recipients that they were the first thing to be devoured from the packs.

Thanks to Jeannette Ordas and her Everybody Likes Sandwiches blog for the recipe inspiration. ¬†Our final product looked nothing like this, but hey, that really doesn’t matter!

Ingredients
4 cups salted peanuts
2 cups sugar
2/3 cup water
1 tablespoon salt
1/2 teaspoon cinnamon

Mix the peanuts, sugar and water together in a large pot (we used a wok – our everything pot), and heat over medium-high heat. Stir frequently – this one of those recipes where you can’t stray too far from the stovetop.

peanuts-cooking-2

Stir regularly until the mixture starts to get really sticky and turns golden brown. Remove from the heat, and stir in the salt and cinnamon. Tip the mixture onto some baking paper on a large flat surface, and spread the mixture out to cool.

Peanuts cooling

Peanuts cooling on the bench

Once cool, smash the mixture up into cluster size pieces, and store in snap-lock bags.

We were worried about how long these would stay fresh for (worried that the toffee would become sticky and stale), but zip lock bags seemed to do the trick.

R.

One Comment on “Sweet and Salty Peanut Clusters: Gourmet Christmas Part 3

Bloss
January 10, 2012 at 5:13 am

These were great! I left Tommy with our pack of these while I went for a quick swim on new years day….when I returned they were nearly all gone! Big hit!

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