{"id":14030,"date":"2015-06-10T15:16:59","date_gmt":"2015-06-10T06:16:59","guid":{"rendered":"https:\/\/suzuichi-s.co.jp\/s\/?p=14030"},"modified":"2026-10-15T14:19:31","modified_gmt":"2026-10-15T05:19:31","slug":"recipe-caramel-coated-peanuts-works-with-any-nuts-you-like","status":"publish","type":"post","link":"https:\/\/suzuichi-s.co.jp\/s\/en\/14030\/","title":{"rendered":"[Recipe] Caramel-Coated Peanuts (Works with Any Nuts You Like)"},"content":{"rendered":"Peanuts are perfect for a light nibble when you’re feeling a little peckish. They’re so good that it’s easy to eat too many, so be careful!\n\n \n\n\n\n

Ingredients<\/h2>\n\n\u2022 Roasted peanuts<\/a> ………………… 200 g\n\n\u2022 Walnuts ………………………………. 100 g\n\n\u2022 Cashews ………………………………. 100 g\n\n\u2022 Sugar …………………………………. 200 g (50% of the total weight of the nuts)\n\n\u2022 Salt ……………………………………. a pinch\n\n\u2022 Water …………………………………. 100 ml\n\n\u2022 Butter …………………………………. 20 g\n\n \n\n\n\n

Directions<\/h2>\n\n1. Put the water and sugar in a deep frying pan and heat over medium-high heat. At first it boils vigorously and looks cloudy white. *Be careful not to burn yourself.\n\n\"\"\n\n\n\n2. Little by little the bubbling calms down and the syrup turns clear. Lower the heat to medium.\n\n\"\"\n\n\n\n* Gradually the syrup thickens… and starts to turn brown around the edges.<\/span>\n\n\"\"\n\n\n\n3. When the edges of the syrup turn a toasty brown and it begins to smoke, turn off the heat. From this point it browns in no time, so don’t take your eyes off it!!\n\n\"\"\n\n\n\n4. Add all the nuts at once! Scoop from the bottom and toss so the caramel coats everything.\n\n\"\"\n\n\n\n5. Once the nuts are roughly coated, add the butter while everything is still hot and keep mixing.\n\n\"\"\n\n\n\n6. Spread the nuts out on parchment paper and break up the clumps with a spatula or similar.\n\n\"\"\n\n\n\n7. They’re still hot at this stage, so wear rubber gloves over cotton gloves and separate them into bite-size pieces.\n\n\"\"\n\n\n\n8. Once cool, store in an airtight container with a desiccant packet.\n\n\"\"\n\n \n\n\n\n* While the syrup is simmering, if it drips off the spatula right away when you lift it, it hasn’t cooked down enough yet. As it keeps boiling and the syrup thickens, it will drip off slowly. Once it reaches that point, it starts to brown very quickly.\n\n\n\n* The syrup keeps browning from residual heat, so mix it with the nuts quickly. Adding the butter gives the coating a nice gloss and a richer flavor.\n\n\n\n* During Japan’s rainy season (tsuyu, roughly June to July), the candy coating absorbs moisture, so we recommend storing them in an airtight container. How to store peanuts<\/a>\n\n\n\n*This time we used these unseasoned, already-roasted roasted peanuts<\/a>. You can also make this with almonds, butter peanuts, or any other nuts you like.\n\n\n\n*Ordering from outside Japan? When you open a product page from overseas, an English shopping cart (WorldShopping BIZ) appears automatically, so you can order and have it shipped to you abroad.\n\n\n