Recipe byThe ZestyPlate Kitchen
Sweet, crunchy roasted peanuts in a light sugar glaze, baked until golden. A simple, addictive snack that keeps well in a jar.
Paracuca are sweet, crunchy candied peanuts wrapped in a lightly caramelised, sugary shell. The nuts simmer in a quick syrup, then bake until dry and golden so they turn properly crisp. They are dangerously easy to keep eating, and a jar of them makes a lovely homemade gift.
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Prep 5 min
Cook 45 min
Total 50 min
Easy
Preparation
- In a large heavy saucepan, combine the peanuts, sugar and water. Bring to the boil and cook until the syrup has evaporated, about 10 minutes.
- Spread the peanuts in a single layer in a greased 15x10x1-inch baking pan and sprinkle with the salt.
- Bake at 300°F for 30-35 minutes, until dry and lightly browned. Cool completely, then store in an airtight container.
Tips from the ZestyPlate Kitchen
- Stir without stopping as the syrup reduces so it coats the peanuts evenly and never catches.
- Spread the peanuts in a single layer for even baking and the crispest finish.
- Give them a stir once or twice in the oven so they dry out evenly and don't clump.
- Let them cool right down before storing, as they crisp up further as they cool.
Frequently Asked Questions
Raw unsalted peanuts are best, since they roast in the oven and you control the seasoning. With already roasted nuts, keep an eye on the baking time so they don't over-brown.
Sealed in an airtight container once fully cooled, they stay crunchy for up to two weeks.
They probably needed longer in the oven to dry out, or went into the jar before they were fully cool. Bake until they are no longer tacky, then cool completely before sealing.
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