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Carmelized Bittergord Recipe

This document provides a recipe for making spiced and coated peanuts in 3 steps: 1) Mix peanuts, sugar, and water in a skillet and cook, stirring constantly, until the sugar crystallizes. 2) Continue stirring as the sugar becomes dry and sandy around the peanuts. 3) Lower the heat and coat the peanuts in the syrup, sprinkling with salt before the peanuts cool completely.

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Rudra Desai
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28 views1 page

Carmelized Bittergord Recipe

This document provides a recipe for making spiced and coated peanuts in 3 steps: 1) Mix peanuts, sugar, and water in a skillet and cook, stirring constantly, until the sugar crystallizes. 2) Continue stirring as the sugar becomes dry and sandy around the peanuts. 3) Lower the heat and coat the peanuts in the syrup, sprinkling with salt before the peanuts cool completely.

Uploaded by

Rudra Desai
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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2 cups

Adapted from The Perfect Scoop You can easily cut the recipe in half, although I
don’t think you’ll have any trouble finishing off a whole batch. I’ve made this many
times using raw almonds, but if you want to experiment with other nuts, I’d be
interested in hearing how they turn out. I think round nuts work best so the sugar
can tumble around and coat them, rather than get stuck in any pecan-like nooks and
crannies.
2 cups (275g) raw or roasted (unsalted) peanuts
1 cup (200g) sugar
1/3 cup (75ml) water
a sprinkle of coarse sea salt, or smoked salt
optional: ground cinnamon or chili powder
1. In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the
ingredients over moderate heat, stirring almost non-stop, until the sugary liquid
begins to crystallize. (You'll think you made a mistake, but you didn't.) It will take a
few minutes.
2. Keep stirring until the sugar gets sandy and dry around the peanuts.
3. Lower the heat and keep going, scraping up any syrup collecting in the bottom of
the pan and stir the peanuts in it, coating them as much as possible. As you go, tilt
the pan, removing it from the heat from time-to-time to regulate and control the
heat and the syrup, so you can coat the nuts with the liquid as it darkens without
burning the peanuts or the syrup. This is the only tricky part—I like to get the
peanuts as deeply-bronzed as possible. If the mixture starts to smoke, simply
remove it from the heat and stir further, coating the nuts.
4. Right before they peanuts are done, sprinkle them with a flurry of flaky salt (and
pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt
the peanuts out onto a baking sheet or a marble countertop.
5. Let the peanuts cool completely, breaking up any clumps as they cool. Store in an
airtight container. The peanuts will keep for up to a week.

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