- 1-1/2 cups sugar
- 3/4 cup water
- 1 tablespoon maple flavoring
- 4-1/2 cups raw Spanish peanuts with skins
- 1/2 teaspoon salt
- In a large saucepan, combine the first four ingredients. Cook and stir over medium heat for 20 minutes or until almost all of the liquid is absorbed. Spread into a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt.
- Bake at 350° for 24-26 minutes or until peanuts are well coated, stirring two to three times. Remove to a waxed paper-lined baking sheet to cool completely. Store in an airtight container. Yield: 7 cups.
Originally published as Sugarcoated Spanish Peanuts in Taste of Home August/September 2001, p63
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Reviewed Apr. 30, 2012
Reviewed Dec. 23, 2008
"This is perfect for some left over raw Spanish nuts I have from making peanut brittle.Sounds great...thanks!!"