Sugared Peanuts

Preparation info

  • Difficulty


  • Makes about

    1 pound

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Sugary peanuts with glint of gold


  • c. sugar
  • 1 c. water
  • 1 c. raw Spanish peanuts, crushed slightly


  • Combine 1 c. sugar and ½ c. water in 1½-qt. heavy saucepan. Bring to a boil stirring constantly. If sugar crystals form on sides of pan, wipe them off. Add peanuts; cook and stir over low heat until syrup becomes grainy.
  • Remove from heat and pour into coarse sieve, reserving the loose sugar. Keep peanuts warm in oven that has been heated to 250° then turned off.
  • Place sugar removed in sieving with remaining ½ c. sugar and ½ c. water back into saucepan. Cook to the firm ball stage (245°).
  • Add peanuts to hot syrup and stir until syrup grains. Pour onto unbuttered baking sheet or marble slab and separate. When cool, store in covered container, in refrigerator or freezer.