Name: Uruguay-Style Caramel-Coated Peanuts
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: about 4 cups
Cuisine: Uruguayan
Ingredients: 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

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.