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Loading...Crunchy, golden, and glossy, these Uruguay-Style Caramel-Coated Peanuts are a beloved street-snack in Montevideo, traditionally eaten at fairs and Christmas markets. Toasted raw peanuts get enveloped in a deep, amber caramel before being broken into rustic clusters — essentially praline-like peanut brittle with a South American soul. Enjoy them with mate, a scoop of vanilla ice cream, or simply tucked into a small paper bag for a sweet afternoon bite.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Servings4
Yieldabout 4 cups
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 22 gFat
- 3 gSaturated Fat
- 45 gCarbs
- 4 gFiber
- 38 gSugar
- 14 gProtein
- 240 mgSodium
- 290 mgPotassium
- 40 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the caramel-peanut clusters
- 2 cups (300 g) raw skin-on peanuts
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Directions
- Line a large rimmed baking sheet with parchment paper and lightly grease the parchment with a thin film of neutral oil; set aside.
- Spread the raw peanuts on a dry skillet over medium heat and toast, stirring constantly, for 4-5 minutes until fragrant and lightly golden; immediately transfer to a plate so they don't keep cooking.
- In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Stir just until the sugar dissolves, then stop stirring and bring to a boil over medium heat.
- Let the syrup cook undisturbed until it reaches a deep amber color and 300°F (hard-crack stage) on a candy thermometer, about 8-10 minutes; if it begins to smoke or smell burnt, pull it off the heat immediately.
- Add the toasted peanuts and salt all at once and stir briskly with a wooden spoon for about 1 minute, until every nut is evenly coated and the sugar starts looking slightly matte.
- Off the heat, stir in the vanilla extract — it will bubble and steam — then quickly scrape the mixture onto the prepared baking sheet and tilt the pan to spread it into a thin, even layer about 1/2 inch thick.
- Let the caramel cool completely at room temperature for 15-20 minutes until hard and crisp; do not refrigerate or it will become sticky.
- Lift the parchment onto a cutting board and break the caramel slab into rustic chunks with the back of a knife or your hands. Store in an airtight container at room temperature up to 2 weeks.
Cook’s Notes
- Use a candy thermometer for reliability — undercooked syrup yields chewy clusters that stick to your teeth, while overcooked caramel turns bitter.
- Skin-on peanuts are traditional and add a pleasantly bitter edge that balances the sweetness; you can blanch them in boiling water for 1 minute if you prefer them peeled.
- Do not add the vanilla until the peanuts are mixed in — pouring it into hot oil-sugar can cause dangerous splatter.
- If the caramel seizes and turns sandy before you add the nuts, that's actually the traditional garrapiñada texture; keep stirring and the sugar will eventually melt back into a glossy coat.
- For a spiced variation, add 1/2 teaspoon ground cinnamon or a strip of lemon peel to the syrup while it boils, removing the peel before adding the peanuts.
