Garrapiñadas (Caramelised Peanuts)

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

In Argentina, garrapiñadas (pronounced 'garra-pin-yad-as') are everywhere. They're sold in little cellophane cones at football matches, in the street and at shops. I became quite addicted to them while I was out there, and so now I make them at home. 

They're most often made with peanuts (garrapiñadas de maní) although you can easily make them with other nuts, such as almonds (garrapiñadas de almendras). 


Here's how you make them: 

250g unsalted peanuts
200g sugar
200ml cold water

Garrapiñadas in Buenos Aires
Garrapiñadas in a cone, sold on the street in Buenos Aires

Empty out the peanuts into a dry, non-stick saucepan and place over a gentle heat, just to warm them through. Combine the water and sugar in a jug and, as soon as the peanuts start to brown slightly on the outside (keep an eye on them) pour the sugary mixture into the pan. Give the contents a stir and then leave to bubble for about five minutes. The caramel will begin to darken and thicken - when it turns golden, tip them out onto a plate lined with greaseproof paper. As they cool, they'll stick together and turn brittle, so crack them up a bit with a spoon before they all set together completely. Eat once cool.