Peanut Crunch
HB-16174 · Hand-built original · Korean
Roasted peanuts tumbled in a cinnamon-scented sugar syrup, pressed flat while hot, and cut into bites just before the slab fully hardens. The pieces snap cleanly and taste of toasted nuts and caramel.
KoreanDessertVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: peanuts
Pairs well with: tea, coffee, milk, fruit
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10.6 oz peanuts
- 4 tablespoons sugar
- 3 tablespoons starch syrup
- 2 tablespoons water
- 1/2 tablespoon cinnamon powder
- 1/3 tablespoon cooking oil
- 1 pinch salt
Method
- Roast the peanuts in a dry pan over low heat, stirring so they color evenly without burning.
- Heat the sugar, starch syrup, water, cinnamon powder, cooking oil, and salt in a pan over medium heat without stirring until the sugar melts.
- When the syrup comes to a boil, drop the heat to low, add the roasted peanuts, and toss quickly to coat.
- Tip the coated peanuts onto parchment and press them into a flat, even slab by hand.
- Cool the slab in a cool place for 5 to 10 minutes and cut it into bite-size pieces just before it hardens completely.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).