2000s Recipes + Menus

Rose-Water Candied Peanuts

  • Active time:15 min
  • Start to finish:35 min
April 2007
Food editor Maggie Ruggiero was served rose-scented candied peanuts and mint tea on the rooftop of the home of a Toubkal local. It turned out to be one of the best-tasting snacks she’d ever had.
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 3/4 cups dry-roasted peanuts
  • 1 1/2 teaspoons Middle Eastern rose water
  • Line a baking sheet with foil. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Stir in peanuts and boil, stirring frequently, until syrup thickens, about 8 minutes. Reduce heat to moderately low and stir in 1/4 teaspoon salt. Continue cooking, stirring and scraping any bits of crystallized sugar from side of pan into mixture (it will become very gritty), until sugar is golden brown, 2 to 3 minutes more. (Sugar will still be gritty.)
  • Remove from heat and stir in rose water. Spread nuts on foil to cool completely, about 20 minutes.
Cooks’ note: Nuts keep in an airtight container at room temperature 1 week.
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