These chile-spiced candied peanuts mix sweet with subtle saltiness, and get a spicy kick from a touch of cayenne pepper. They're perfect with beer or cocktails, and make a great homemade gift.
Tip: Be sure to use pure maple syrup, NOT maple-flavored pancake syrup. If you don't have maple syrup, substitute honey or additional sugar.
Serves 6 to 8.
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons pure maple syrup
- 12-ounce package dry-roasted, lightly salted peanuts
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt (optional)
Line a cookie sheet with foil and set aside.
Place the sugar, water, and maple syrup in a heavy-bottomed medium saucepan over medium high heat. Stir until the sugar is dissolved.
Add the peanuts, and stir to coat. Bring the mixture to a boil, stirring frequently.
Lower the heat and simmer, stirring constantly, until the sugar mixture thickens, the peanuts are well-coated, and very little sugar syrup remains at the bottom of the pan, about 8 to 10 minutes.
Remove the saucepan from the heat, and pour the peanuts onto the foil-lined cookie sheet. Using a spatula, immediately spread the peanuts out on the sheet in a single layer, separating any nuts that clump together. Allow the nuts to cool completely.
Transfer to a serving dish, and enjoy! Candied nuts may also be stored at room temperature in an airtight container for up to one week.