Peanuts candied with coconut palm sugar

Ingredients for 1 servings:

• 250 g peanuts, raw, shelled, unsalted
• 1 pinch of salt
• 200 g coconut palm sugar (250 g for the sweeter version)
• 250 g peanuts, raw, shelled, unsalted
• 1 pinch of salt
• 325 g coconut palm sugar
• 1 tsp cinnamon powder
• 1 tsp anise powder
• 1 tsp star anise, ground
• 1 tsp cardamom powder
• 1 pinch(s) cayenne pepper, alternatively chili powder
• 1 tsp citric acid, crystalline
• 1 lemon(s), juice
• 40 g orange juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Gives an exotic taste to cakes or tarts

Coconut palm sugar has a very aromatic flavor and is not comparable to brown cane sugar or sugar from the sugar palm (gula aren). Three flavor variations are listed as suggestions. For the first, for a delicate flavor, only peanuts, a pinch of salt, and 200 g of coconut palm sugar are needed. For a sweeter taste, increase the amount of sugar to 250 g. For optimal results, bring the peanuts and melted sugar to as similar a temperature as possible. To check, I use a remote thermometer, which can be purchased for under €20. Roast the peanuts with a pinch of salt in a dry pan, then melt the sugar in a 1-liter saucepan. If you can get the sugar in a block, cut it into pieces. Simmer for about 5 minutes to caramelize the sugar slightly. In preparation, grease a baking sheet with butter. Then mix the peanuts and sugar and simmer for about 2 minutes while stirring. Pour onto a baking sheet and pull the mixture apart with two forks, trying to separate the peanuts. Let it cool and break up any larger pieces. For a spicy version, squeeze the lemon and add the juice to a saucepan along with the orange juice. Sprinkle the sugar over it and heat until it’s completely liquid. Add the remaining spices and mix well. Then proceed as above. Snacking is definitely allowed now. Store in an airtight container.