Bananan Split Crepe Cake | low sugar cake |

Candied Peanuts

  • Author: Rebecca Blackwell


  • 2/3 cup granulated sugar
  • 3 tbsp water
  • 12 oz (about 2 1/4 cup) salted peanuts


  1. Have at the ready: A large sheet of parchment paper or aluminum foil that’s been sprayed with non-stick baking spray.
  2. Add the sugar and water to a medium size saucepan. Cook over medium-high heat, stirring, until the sugar dissolves and the mixture comes to a rapid boil. Continue to cook until you can see that the bubbles have slowed down a bit.
  3. Remove from the heat and add the peanuts all at once. Stir to coat with the syrup, continuing to stir until the syrup begins to turn white and crystalize in places.
  4. Heat a large skillet over medium heat for about 2 minutes. To test that it’s the right temperature, toss a couple of peanuts into the pan. They should begin to caramelize within 5-10 seconds. If they begin to burn within that time, the pan is too hot. Remove it from the heat and allow to cool down a bit.
  5. Add all the peanuts to the skillet and begin stirring. Stir continuously, breaking clumps apart and using the spoon to flip the peanuts from side to side so that they caramelize evenly. Continue to cook until they are a rich golden brown. If they start to smoke, or smell like they are burning, remove from the heat immediately.
  6. Dump the peanuts onto the parchment paper or foil and allow to cool completely. Break apart.