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 2 cups (275g) raw roasted (unsalted) peanuts
1 cup (200g) sugar
1/3 cup (75ml) water
a sprinkle of coarse sea salt, or smoked salt
optional: 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 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.