I’m using peanuts because these are part of a dish I’ll be posting in the next few weeks. Just place your nuts and a little granulated sugar in a saute pan and turn the heat to medium.
It’s okay if the sugar starts to clump a bit. As the heat increases, it will melt the sugar and turn it into a liquid. Use a rubber spatula to constantly stir, coating your nuts in the caramelized sugar.
Since it just takes a minute or two for the sugar to caramelize, if you’re not already using a nut like a peanut, that is already roasted, you may want to pre-toast your nuts in the pan until they are just barely golden brown and then add the sugar. That way the sugar doesn’t finish cooking before the nuts are toasted. The sugar can go from beautifully golden to burned and black quite quickly, so keep an eye on them and take them off the heat as soon as that deep brown color is seen. Then spread the hot nuts out onto a silicone baking sheet, or parchment paper, and let them dry until completely cool. Break apart and toss in a salad, on a dessert, or in your mouth.
