Always check the labels of the products you use.
Method
- 1
Prepare the tray and nuts. Heat the oven to 150 °C. Oil the tray, line it with baking paper and oil the paper and the spatula. Warm the peanuts in the oven for 8 min on a second tray or ovenproof plate.
- 2
Dissolve the sugar. Put the sugar and water in the pan over medium heat and stir until the sugar is evenly wet and starting to dissolve. Then stop stirring.
- 3
Cook the caramel. Let it bubble steadily for 8-12 min, swirling the pan now and then so it colours evenly, until it is a deep golden brown, about 170 °C. The colour can change quickly at the end, so stay close.
- 4
Stir in the nuts. Take the pan off the heat, add the warm peanuts and salt, and stir quickly until every nut is coated in caramel.
- 5
Spread out. Pour onto the oiled paper immediately and press it into a thin layer with the oiled spatula before it begins to set.
- 6
Cool and break. Leave for 30-40 min until hard and glassy, then break into pieces.
Storage
Keep in an airtight container at room temperature for up to 2 weeks.
Free sugars
15 g per serving
30 % of the 50 g daily maximum · 60 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray
- baking paper
- heavy frying pan or wide saucepan (about 26 cm)
- silicone spatula or wooden spoon
- digital thermometer (optional)
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 148 kcal |
| Protein | 3.7 g |
| Carbohydrate | 18.2 g |
| of which sugars | 15.7 g |
| of which free sugars | 15 g |
| Fat | 7.6 g |
| of which saturates | 1.2 g |
| Fibre | 1.3 g |
| Salt | 0.15 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
