Thai Candied Peanuts

Candied peanuts are a crunchy snack popular in many countries. These Thai-style candied peanuts are tastier as they are flavored with cocoa powder and coffee powder. It makes a perfect party snack or holiday gift.

 

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Thai Candied Peanuts
Candied peanuts are a crunchy snack popular in many countries. These Thai-style candied peanuts are tastier as they are flavored with cocoa powder and coffee powder. It makes a perfect party snack or holiday gift.
Course Thai Recipes
Cuisine Thai
Servings
servings
Ingredients
  • 1 1/2 cups Raw peanuts skin on
  • 3/4 cup Sugar
  • 1 1/2 teaspoons Butter
  • 1 teaspoon Cocoa powder
  • 1/4 teaspoon Instant coffee powder
  • 3 tablespoons White sesame seeds roasted
  • 1/4 cup Water
  • 1/4 teaspoon Salt
Course Thai Recipes
Cuisine Thai
Servings
servings
Ingredients
  • 1 1/2 cups Raw peanuts skin on
  • 3/4 cup Sugar
  • 1 1/2 teaspoons Butter
  • 1 teaspoon Cocoa powder
  • 1/4 teaspoon Instant coffee powder
  • 3 tablespoons White sesame seeds roasted
  • 1/4 cup Water
  • 1/4 teaspoon Salt
Instructions
  1. Combine sugar, water, butter, cocoa powder, and coffee powder in a large nonstick wok. Mix with a rubber spatula until the sugar dissolve. Add raw peanuts and bring the mixture to a boil.
  2. Once the mixture boils, turn the heat to medium and continue cooking. Stir occasionally until the syrup starts to thicken.
  3. Once the syrup becomes thick, stir continuously until the sugar looks dry, powdery, and evenly coated on the peanuts. At this stage, sprinkle salt and stir continuously.
  4. After a few minutes, the sugar around the peanuts will start to melt again. Once all the peanuts have some wet spots, sprinkle sesame seeds and mix well to coat evenly. ( Don't wait until the sugar becomes liquid again)
  5. Once the nuts are well coated in sesame seeds, turn off the heat and spread the candied peanuts on a baking sheet to cool.
  6. Let them cool completely and store them in an airtight container.
  7. NOTE - This recipe is adapted from hot thai kitchen.com. I have used a nonstick pan and a rubber spatula for preparing these candied peanuts, as suggested by the author.
  8. You need to use raw, skin-on peanuts for this recipe as the skin helps coat the sugar evenly on the peanuts.
  9. Make sure to maintain a medium-low heat throughout the cooking. If you do faster in high heat, the peanuts may not roast through and won't be crunchy inside.
  10. NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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