These peanuts are the great street vendor variety found in Europe and the Middle East, sometimes referred to as burnt peanuts depending on how dark they are after cooking. Extreme care must be used during heating to caramelize the sugar without overheating it, or the syrup will turn too dark (basically burn) and ruin the peanuts. Ergo, don't let the sugar syrup get too hot.

Note that the amount of stirring is significant and in the last stage a bit difficult, so be prepared to put some muscle into it for 5 to 10 minutes. Or better yet, have a young strong friend help.

Note also that you need to use an instant read thermometer ... one with a metal tip ... to check the temperature of the mixture as the sugar caramelizes.

You have the choice of making the caramelizing syrup either light, medium or dark in color and flavor intensity, per the description next. I suggest making the light version first (around 325°F to 330°F) and then decide after tasting the final product whether or not you want to use a darker version of the syrup in your next batch. If I were to make any change to this recipe it would be to increase the amount of sugar by perhaps 1/4 cup, because I love the taste of caramelized sugar.

Caramelizing of sugar begins at 320°F, producing a light golden colored syrup with a nutty flavor, and proceeds, if you want to use a higher temperature, to 340°F, producing a darker amber color and more intense caramel flavor. Once the syrup temperature is 340°F it should immediately be removed from the heat, for residual heat in the skillet or saucepan may increase the syrup temperature to the maximum useable temperature of 350°F.

Ingredients:

2 cups of raw shelled peanuts (with or without skins)

1 cup of granulated sugar

1/3 cup of water

1 to 2 pinches of sea salt (or more to suit your taste)

Optional: A splash of orange flower water or rose water

Directions:

Line a large baking sheet or pan with parchment paper. Set it aside.

Combine the peanuts, sugar, and water in a 12 inch diameter heavy-bottomed skillet. Cook the mixture over medium heat, stirring regularly until the mixture thickens into a syrup.

Continue cooking and stirring for about 10 minutes, or until the liquid evaporates and a sandy-textured sugar mixture coats the peanuts.

Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take several minutes. Once a syrup begins to form, it will change in color from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup.

When the syrup is a light-to-medium-amber color and the sugary coating on the peanuts has glazed, remove the skillet/saucepan from the heat.

Sprinkle the peanuts with the salt and optional orange flower water (if using) over the peanuts and stir.

Turn the peanuts out onto the prepared baking sheet or pan and quickly spread them out in a single layer. You can do that with two forks or two spatulas. Just do it quickly or the syrup will harden and you will have a large hard clump of peanuts.

Allow the peanuts to cool and the coating to harden before serving.

Be sure the peanuts have cooled completely before storing them in an airtight container. You might also vacuum seal them in single serving amounts, which is very convenient and guarantees perfect freshness with every serving.

Enjoy!