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Burnt Peanuts

 Burnt Peanuts
As far as my family's concerned, I can't make this nutty snack too often. In fact, I save pint jars throughout the year as containers for this popular Christmas present.
16 ServingsPrep: 25 min. Bake: 30 min. + cooling


  • 1 cup sugar
  • 1/2 cup water
  • 1 teaspoon red food coloring, optional
  • 2 cups raw Spanish peanuts with skins (no substitutes)


  • In a heavy saucepan, combine the sugar, water and food coloring if
  • desired. Bring to a boil over medium heat; stir in peanuts. Cook,
  • stirring occasionally, for 12 minutes or until peanuts are coated
  • and no syrup remains. Spread peanuts into an ungreased 15-in. x
  • 10-in. x 1-in. baking pan; separated with a fork. Bake at 300°
  • for 30 minutes, stirring every 10 minutes. Cool. Store in an
  • airtight container at room temperature. Yield: about 4 cups.
Nutritional Facts: 1 serving (1/4 cup) equals 153 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 78 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.