Crispy Peanuts with Chocolate and Cinnamon
Brazilian-style brittle candy combining raw peanuts with demerara sugar, cocoa powder, and cinnamon. The mixture caramelizes into a bubbly syrup that clings to the nuts as it thickens and darkens. Removed from heat at first burnt sugar aroma, then cooled in the pan with residual heat to achieve maximum crispness. Stored in airtight glass.
Ingredients
- 2 xícara peanut, raw
- 1 xícara demerara sugarregular granulated sugar1:1neutralFull guide →
- ½ xícara water
- 1 colher de chá baking powder
- 1 colher de sopa cocoa powder, 100%unsweetened chocolate powder1:1neutralFull guide →
- 1 colher de chá cinnamon, groundstar anise0.5:1warm_spiceFull guide →
- salt, pinch
Instructions
- 1
Combine peanuts, demerara sugar, water, baking powder, cocoa powder, cinnamon, and salt in a large pan.
- 2
Cook over high heat, stirring constantly with a wooden spoon for approximately 10 to 15 minutes.
- 3
As sugar melts and baking powder activates, the mixture will form a foamy syrup.
- 4
After several minutes, the syrup will thicken and darken, with larger bubbles forming.
- 5
Continue cooking until you can see the bottom of the pan when stirring and the syrup becomes thicker and heavier.
- 6
When the coating begins to stick around the peanuts and stirring becomes more difficult, remove from heat at the first smell of burnt sugar.
- 7
Cool in the pan on the disabled stovetop to allow residual heat to finish toasting the peanuts, stirring occasionally until completely cooled.
- 8
Transfer cooled peanuts to an airtight glass container for storage.
Tips
Stir constantly with a wooden spoon to prevent burning and ensure even coating.
Listen for the first hint of burnt sugar as the turning point; do not wait for strong burnt aroma to avoid bitter flavor.
Keep the pan on the heat source after turning off to use residual heat for final crisping.
Use an airtight glass container to maintain crispness longer than other storage methods.
Good to Know
Airtight glass container at room temperature. Maintains crispness longer than other containers.
Can be made up to 1 week in advance if stored properly in airtight container.
Serve at room temperature as a snack or after-dinner candy.
Common Mistakes
Do not stop stirring to avoid burning and uneven coating.
Do not wait too long after smelling burnt sugar to avoid bitter, overly dark candy.
Do not skip the residual heat cooling step to avoid soggy or soft peanuts.