Prep 15 mins
Cook 25 mins
Enjoy it on a rainy evening.
- Remove the skin of the roasted peanuts.
- Grease a metal plate with little oil and keep aside.
- In a heavy saucepan, add sugar and moist it with 5 tbsp of water.
- Cook and keep mixing on a low flame till the sugar turns into a light brown caramel.
- Add the peanuts into the caramel and mix them quickly.
- Drop in the pat of butter and stir.
- Quickly pour the sticky mixture onto the greased plate.
- Allow it to cool and set.
- Break into small pieces and serve.
This recipe just didn't work for me at all. First, I never could get the sugar solution(?) to carmelize -- the water would boil out, and the sugar would recrystallize, but it would all still be white. I eventually called in the husband (who could cook circles around me) to troubleshoot. He started looking at other brittle recipes. We brought the solution up to soft crack (280F), added the butter (1/2 cup is way more than a pat, BTW) and the peanuts, brought it up to hard crack, and poured it onto the sheet. The sugar still hadn't carmelized, it actually recrystallized as it cooled, and we've ended up with crumbly (though admittedly tasty) candied peanuts. While the results will certainly be eaten, I can't say that I'd recommend the recipe.
Great result! Perfect recipe for an easy, quick, smaller (8x8pan) batch. Much like "Tom's" peanut bars which I loved but are hard to find these days. I think that caramelizing the sugar before adding the peanuts and the butter makes this very good. I did add about 2 tbs. of light corn syrup and 1/2 tsp. salt; and used only 1/4 cup of butter. (At first, the sugar re-crystalized in the pan but I dissolved it again with a little water and corn syrup--it came out fine.)