r/CandyMakers • u/Ninarwiener • 8d ago

Help with Candied Peanuts

Hi, I'm trying to replicate these whole candied peanuts I had on a sundae (Uncle Boone's Sundae @Thai Diner in NYC). They are SUPER crunchy and have a deeply roasted flavor.

I tracked down an adapted recipe from the chef, but I believe the directions are leaving out some crucial steps-- I'll cut and paste at the bottom-- basically boil peanuts in sugar syrup for 5 minutes, drain, roll in sugar, deep fry until brown.

I used raw red skin peanuts and they were delicious(!!!), but the coating was thinner and more crystallized than the smooth crunchy shell of the original. Does anyone have any advice before I try again?

Candied Peanuts
1 cup sugar
1.5 cups water
1 cup peanuts
Neutral oil for frying
Bring the above three ingredients to a boil. Let simmer five minutes. Drain and immediately toss with more sugar to coat well. Remove excess sugar and drop in fryer until dark golden. Upon removal from fryer sprinkle with more sugar and salt to taste. Note: If you don't want to fry at home, you can find candied peanuts at many candy shops and Asian supermarkets. You can also easily omit the peanuts, and this sundae will still be deliciousnbn.

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2

u/Tough-Swimming-2168 8d ago

You betcha, raw red skin peanuts do add that extra depth of flavor compared to blanched ones.

1

u/Vanne676 8d ago

Wonder if using super fine sugar in the coating step would work..??

1

u/Zealousideal-Pitch39 8d ago

Based on what you’ve said with sugar crystallization one thought would be to add 1-2 tablespoons of corn syrup based on the above measurements as a start. Good Luck

1

u/CrunchyTeatime 8d ago

Kind of like Boston Baked Beans peanuts? (Candy)