Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (10 oz / 280 g) raw peanuts, skins on
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional but classic)
- Pinch fine sea salt
Do This
- 1. Line a sheet pan with parchment or a silicone mat; set out a wooden spoon and heatproof spatula.
- 2. In a heavy 3–4 qt saucepan, combine sugar, water, peanuts, cinnamon, and salt. Stir to wet all sugar.
- 3. Cook over medium heat to a steady boil, stirring often, until the syrup reaches 112°C / 234°F; it will turn thick and sandy.
- 4. Reduce heat to medium. Keep stirring as the sugar remelts and turns clear and amber; stir in vanilla.
- 5. Cook to a shiny light-caramel coat (about 150–155°C / 302–311°F), then immediately spread onto the lined pan.
- 6. Quickly separate into clusters with two forks. Cool 10–15 minutes until crisp.
Why You’ll Love This Recipe
- True street-cart texture: sandy to start, then glossy and crackly once polished.
- Fast stovetop method with just a handful of pantry ingredients.
- Scales beautifully for gifts, parties, or snacking.
- Customizable with cinnamon, orange zest, cocoa, or a gentle chili kick.
Grocery List
- Produce: Optional: 1 orange (for zest)
- Dairy: None
- Pantry: Raw peanuts (skins on), granulated sugar, vanilla extract, ground cinnamon, fine sea salt
Full Ingredients
Candied Peanuts (Garrapiñadas)
- 2 cups (10 oz / 280 g) raw peanuts, skins on
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional but classic)
- Pinch (about 1/8 teaspoon) fine sea salt
Optional Flavor Twists (choose 1 or mix and match)
- 1 teaspoon finely grated orange zest (added off heat)
- 1 tablespoon unsweetened cocoa powder (dust over while warm)
- 1/8 teaspoon cayenne or chili powder (stir in with cinnamon)
- 1/2 teaspoon instant espresso powder (add with vanilla)
Step-by-Step Instructions
Step 1: Prep your pan and tools
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set out a wooden spoon or firm heatproof spatula and two forks for separating clusters. A candy thermometer is helpful but optional. Measure all ingredients before you start—this moves fast once the sugar begins to color.
Step 2: Combine peanuts, sugar, and water
In a heavy 3–4 quart saucepan (wide is best), add the sugar, water, peanuts, cinnamon, and salt. Stir to moisten all the sugar. Place over medium heat and cook, stirring frequently, until the sugar dissolves and the mixture comes to a steady boil.
Step 3: Cook to the sandy stage (azucarado)
Continue cooking at a lively simmer, stirring often so peanuts don’t stick. When the syrup reaches 112°C / 234°F (about 8–10 minutes), it will look thick and then turn grainy and sandy as the sugar crystallizes on the nuts. Reduce the heat to medium. Keep stirring—this stage is normal and essential for that classic street-corner texture.
Step 4: Polish into a glossy caramel coat
Maintain medium heat and stir constantly. The sugar crystals will begin to remelt into a clear syrup on the bottom of the pan; the peanuts will go from sandy to shiny. Stir in the vanilla and keep the peanuts moving so they coat evenly and do not scorch. Aim for a light-amber, glossy coat at approximately 150–155°C / 302–311°F, 4–6 minutes after the sandy stage. Use color and aroma cues: deep golden-copper and fragrant toasted sugar.
Step 5: Spread and form clusters
Immediately scrape the hot peanuts onto the prepared baking sheet. Using two forks, quickly spread and separate the nuts to your preferred size—individual pieces or bite-size clusters. If you like a hint of salt, sprinkle a tiny pinch of flaky salt now while the coating is tacky.
Step 6: Cool, crisp, and enjoy
Let the peanuts cool undisturbed until crisp, 10–15 minutes. Break up any large clusters with clean hands. Serve once fully set, or transfer to an airtight container.
Pro Tips
- Use a wide, heavy pan so moisture evaporates quickly and the nuts stir easily without piling up.
- If crystals creep up the pan walls, wipe them down with a damp pastry brush to prevent unwanted crystallization.
- Work fast once the nuts are glossy; a minute too long can darken the caramel and taste bitter.
- Prefer extra-sandy garrapiñadas? Stop right after the sandy stage, skip the polishing step, and spread to cool.
- For easy cleanup, fill the sticky pan with hot water and bring to a simmer—melted sugar releases on its own.
Variations
- Cocoa-Dusted: Once spread on the tray, sift 1 tablespoon unsweetened cocoa over the warm peanuts and toss lightly.
- Orange-Vanilla: Add 1 teaspoon fresh orange zest off heat and toss to perfume the batch with bright citrus.
- Spicy Cacao: Stir 1/8 teaspoon cayenne with the cinnamon, then dust finished nuts with 2 teaspoons cocoa for heat and depth.
Storage & Make-Ahead
Store completely cooled garrapiñadas in an airtight container at cool room temperature for up to 2 weeks. In humid climates, add a small packet of food-safe desiccant or a few grains of raw rice in a sachet to help keep them crisp. If they soften, re-crisp on a parchment-lined sheet at 135°C / 275°F for 5–8 minutes and cool. Great for gifting—make up to 5 days ahead for best texture.
Nutrition (per serving)
Approximate for 1/4 cup (about 30–35 g): 200 calories; 12 g fat; 19 g carbohydrates; 16 g sugars; 5 g protein; 30 mg sodium; 2 g fiber.
