Crystallized Peanuts
A Homemade Holiday Treat
By Dara O’Brien
Creative Director, Lake Isle Press
Crystallized Peanuts | Dara O’Brien
I collect bottles and jars. This is not because I have a weird glass obsession. It is because I like giving homemade sauces and condiments as gifts, and I want something pretty to put them in. I know I could buy empty jars, but where’s the fun in that?
I also save and reuse just about every scrap of wrapping paper and ribbon I receive. (Okay, that is actually a bit obsessive.) I don’t save every jar, however. Just the ones with nice shapes. Especially if they have plain lids.
Some items from my collection have been sitting in my kitchen cabinet for a while, waiting for the right gift to fill them. That little maple syrup bottle in the shape of a star? That cute little honey jar? I’ll eventually find a use for each.
Taking advantage of used jars or wrapping paper doesn’t mean I don’t care how my food gifts look. We taste with our eyes, am I right? Saving jars for reuse is a small way to cut waste, but the jars I save also make my treats look quite tasty.
Last year’s condiment gifts were jars of Lemony Carrot Marmalade; the year before I made Orange Ginger Chutney. For my holiday surprise this year, I’m making Crystallized Peanuts from a recipe I found in “Senegal: Modern Senegalese Recipes from the Source to the Bowl” by Pierre Thiam with Jennifer Sit, published by Lake Isle Press.
For my first stab at this recipe, I went old school and bought raw in-shell peanuts. I remember shelling peanuts when I was a kid and figured it wouldn’t be too hard. Nevertheless, I researched techniques that would speed up the process.
I tried nestling about ten at a time in a kitchen towel and going over them with a rolling pin. That cracked most, but not all. I went after the stubborn ones with a light tap from a small hammer. It took me about an hour to get two cups of shelled peanuts.
Next, I had to get the skins off. I roasted the peanuts as the recipe directed but left the skins on. The heat caused the skins to fall off or loosen so that I could easily remove them when the nuts cooled.
But you know what would have been even easier? Buying shelled raw peanuts. Which is what I did to prepare for my next batch.
I wasn’t sure if the syrup mixture was crystallizing around the peanuts, so I left them in the pot and stirred for what must have been about 20 minutes. When the mixture got very thick, I removed the nuts with a slotted spoon onto a sheet pan lined with aluminum foil. I sprinkled them with the zest and cayenne (and added some kosher salt for good measure) and immediately scraped them up to keep them from hardening onto the foil. They released quickly and cooled right away, and that was that. The peanuts were sweet and spicy with a touch of tangy lime; they were also soft but not at all mushy.
I packed the peanuts in a jar from my collection and gave them as a hostess gift for Thanksgiving. But not to worry, there are many more jars where that came from.
Crystallized Peanuts
“This wonderful snack can be found everywhere in the streets of Dakar. In my version, these sweet, crunchy nuts get a pop of brightness from the lime zest and nice heat from the cayenne. They make a delicious snack as is, or for a special treat, coarsely crush them and sprinkle over your favorite ice cream like a textured praline topping.” — Pierre Thiam
Click here for printable recipe.
INGREDIENTS
2 cups shelled raw peanuts
1½ cups water
2 cups sugar
Grated zest of 2 limes
2 teaspoons cayenne pepper
Makes about 2 cups
PREPARATION
In a dry cast-iron skillet, pan-roast the peanuts over medium heat until golden, occasionally shaking the pan, about 15 minutes.
Meanwhile, combine the water and sugar in a small saucepan and bring to a boil over medium heat. When it forms a syrup and begins to color, add the peanuts. Whisk until they are coated and the syrup starts to crystallize on them.
Using a slotted spoon, transfer the peanuts to a wide platter and spread them out, making sure they don't stick together. Sprinkle the lime zest and cayenne over the peanuts and let cool, stirring occasionally to prevent sticking. Store in an airtight container for up to 6 months.
From ”Senegal, Modern Senegalese Recipes From the Source to the Bowl” by Pierre Thiam with Jennifer Sit, Lake Isle Press, 2015
Crystallized Peanuts Recipe
From Senegal, Modern Senegalese Recipes From the Source to the Bowl
by Pierre Thiam With Jennifer Sit, Lake Isle Press, 2015
“…a masterclass in…West African cuisine. Get ready to pack your bags for this culinary adventure”.—Carla Hall
Inspired by the depth of Senegalese cooking and the many people he’s met on his culinary journey, these recipes are Pierre Thiam’s creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors.
Also from this book:
Hibiscus Popsicles
Lamb Shank Mafe
Mint-Hibiscus Cooler (Bissap)
Spicy Kelewele Fried Chicken
Sweet Potato-Mango Spice Cake