John Myers
Peanuts Candied with Coconut Palm Sugar
The perfect peanuts candied with coconut palm sugar recipe with a picture and simple step-by-step instructions.
- 250 g Peanuts, raw, blanched, unsalted
- 300 g Coconut palm sugar
- 1 tsp Ground cinnamon
- 1 tsp Anise, ground
- 1 tsp Star anise, ground
- 1 tsp Cardamom powder
- 1 pinch Cayenne pepper, alternatively chili powder
- 1 tsp Citric acid, crystalline
- 4 tbsp Orange juice
- 1 pinch Salt
- Coconut palm sugar tastes very aromatic and cannot be compared with brown cane sugar or the sugar from the sugar palm (gula aren).
- In preparation, coat a baking sheet with butter or cover with baking paper.
- If you get the sugar in a block, cut it into small pieces. Pour the orange juice into a 28 mm pan (preferably stainless steel) and heat it up. Sprinkle the sugar on top and heat until the sugar is dissolved in the orange juice. Add the remaining seasoning ingredients and mix everything well. Now mix in the peanuts. Bring to the boil, turn off the heat and simmer while stirring. Keep stir-frying! As soon as the steam bubbles get fewer and smaller, switch the heat supply to minimum.
- If you have a remote thermometer, stop cooking at 150 degrees.
- As soon as the food starts to smoke, pour it immediately onto the baking sheet and pull the mixture apart with 2 forks and try to separate the peanuts. Let cool and break larger pieces. Snacking is now allowed. Store in an airtight container.
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