Equipment
Ingredients
Glazed Peanuts
- 250 g roasted unsalted peanuts, whole
- 100 g granulated sugar, white
- 60 ml water
- 3 g cayenne pepper
- 4 g sea salt
- 1 lime, zested
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 149 kcal
- Protein
- 9 g
- Carbohydrates
- 19 g
- Fat
- 6 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 156 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 353 mg
- Calcium
- 35 mg
- Iron
- 1.3 mg
- Magnesium
- 13 mg
- Phosphorus
- 129 mg
- Zinc
- 1.5 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.05 mg
- Niacin
- 2.9 mg
- Folate
- 34 mcg
- Water
- 14 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare a baking sheet by lining it with parchment paper. Zest the lime into a small bowl and mix with the cayenne pepper and sea salt. Have this spice mixture ready by the stove.
In a large heavy-bottomed skillet, combine sugar and water. Place over medium-high heat and bring to a boil. Do not stir initially, just swirl the pan until the sugar dissolves.
Add the peanuts to the boiling syrup. Stir continuously with a spatula. The water will evaporate, and the sugar will eventually crystallize, looking like dry white sand coating the nuts.
Lower the heat to medium. Continue stirring the sandy nuts constantly. The sugar will begin to melt again and turn into a glossy amber caramel. Coat the nuts evenly in this liquid caramel.
Immediately remove the pan from heat. Sprinkle the reserved lime zest, cayenne, and salt mixture over the hot nuts and toss vigorously to distribute evenly.
Pour the nuts onto the prepared baking sheet. Quickly separate them using two forks before they harden into a cluster. Allow to cool completely (about 20-30 minutes).
Chef's Notes
- Fresh lime zest contains essential oils that provide aroma; dried peel will not have the same punch.
- If you prefer a milder snack, add the cayenne to the syrup at the beginning—the heat degrades slightly during cooking.
- Serve with fresh lime wedges on the side for guests to squeeze over immediately before eating for a sticky, extra-tangy experience.
- For the cleanest look, use blanched peanuts (no skins), though skin-on peanuts provide a nice rustic texture.
Storage
Reheating: Not recommended
Troubleshooting
Sugar coating is grainy and white, not glossy
Cause: Stopped cooking too early (at the sandy stage)
Fix: Return pan to heat and stir until sugar melts
Prevention: Keep cooking after the sugar turns sandy; it will re-melt into caramel
Burnt taste
Cause: Heat was too high during the final melting stage
Fix: Cannot be fixed
Prevention: Lower heat to medium once sugar crystallizes and stir constantly
Nuts are sticky after cooling
Cause: High humidity environment or undercooked caramel
Fix: Place in 150°C/300°F oven for 5-10 minutes to dry out
Prevention: Cook sugar to a deeper amber color; store with silica packet
Cultural Context
This recipe adapts the classic French technique of 'pralines' (crystallizing then caramelizing nuts) but infuses it with the bold flavor profile of American bar snacks and Latin American street food, where chili, lime, and salt are a ubiquitous trio.
