Candied Roasted Nuts
½ cup of water
1 cup of granulated sugar
¼ teaspoon of pure vanilla extract
¼ tsp of kosher salt
2 cups of peanuts (see * below)
Preheat the oven to 325º F.
Line a baking sheet pan with parchment paper or a Silpat silicone sheet. This will prevent the nuts from sticking to the pan as they cool. Don't skip this step or believe me you will be sorry. Set the prepared pan aside.
In a 2 quart saucepan, combine all of the ingredients. Stir constantly over medium heat until the sugar syrup starts to granulate (this will take a while, don't give up). When it does, immediately pour the sugared nuts onto the baking sheet. If you don’t get the nuts out of the pan right away they will harden onto the pan and you will have to soak them in water to remove from the pan. Spread them evenly on the pan in a single layer.
Bake the nuts for 20 minutes to dry them out. They will begin turn a bit darker.
* If you use salted nuts you probably won’t need to add salt, but if you used raw unsalted Spanish peanuts, you may want to salt them as they cool. Spray the hot nuts with a bit of water and sprinkle kosher salt on them, toss, and let dry.
Let them completely cool and package.