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 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 sea salt, or smoked salt
optional: ground or chili powder
1. In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the
2. Keep stirring until the sugar gets sandy and dry around the peanuts.
3. Lower the heat and keep
ountertop.
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.