Cacahuates Garapinados
I have not been able to have these for a very long time because I became allergic to peanuts about fifteen years ago, but I always looked for them on my way to the movies when I was little. It was one of my favorite treats—a long tube of soft plastic, filled with crunchy, sweet red balls that never lasted through the movie. I never realized or even questioned how they were made, but I definitely remember being fascinated by the idea that each peanut was encapsulated in a sugary, crunchy coating. I have not put any food coloring in these because I prefer the caramel color, and I don’t think the traditional red adds anything to the recipe. I am certain you will end up making these again and again.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Combine all the ingredients in a heavy saucepan over medium heat and stir to combine. Bring to a boil and cook, stirring, until the sugar begins to crystallize and look like sand, 8 to 10 minutes. Lower the heat and continue stirring, tilting the pan from time to time, until the peanuts are evenly coated.
Step 2
Pour onto a lightly greased baking sheet and let sit until cool enough to handle. Separate the clumped peanuts with your hands or two spoons. Store in an airtight container in a cool, dry area for up to 3 weeks.
