My dad is the hardest person to buy for in the world. He has a lot of really cool hobbies, but he always just buys himself what he wants or needs. I guess that’s a good thing actually, since his hobbies are out of my price range! Anyway, it was his birthday yesterday and I went homemade. 🙂
So, I decided a few years ago (when I couldn’t figure out what to get him) that there’s got to be a way to make these little suckers at home. So, I googled it and low and behold, there are a ton of recipes out there. And I’ve been making them ever since. They are tasty!
When you make them at home you know what’s in them. In this case….organic sugar, peanuts and red food coloring. The store bought ones have weird chemicals in them and I think you can taste it. I looked up a few brands just now and checked out the ingredients. They include corn syrup (shock), artificial flavors (whatever that means), gum arabic (what?) and a ton of other things.
I’ve made them without the food coloring (to cut back on weird chemicals) and they taste identical, but they just didn’t look nostalgic enough for me. So, I figure if I’m using organic sugar I can use a little bit of red food coloring. 🙂
I found this recipe here on epicurean.com
Tips :* Finding raw red redskin peanuts was difficult at first. I found them at Walmart the first few times I made these. But, we since we don’t go to Walmart anymore I had to find other raw red skin peanut providers. Now I know that you can find them in most grocery stores in the bulk isle. (but I’m sure Walmart still has them, they’re in the produce section) 🙂
* Also, while you’re stirring you’ll think the moisture will NEVER evaporate. It only takes about 10 or 15 minutes of stirring and it’ll happen. Just seems like longer. All of a sudden you’ll look into the pan and it will seem more powdery or matte than liquidy. Keep stirring for another minute, then put them in the oven.
ive read one recipe that includes maple syrup… maybe that helps to coat them better?
Now I’m craving burnt peanuts 🙂 I’ll have to try these sometime, yum!
I used to work at a candy manufacturing facility about 25 years ago. Your recipe is somewhat close to the actual process from what I can recall. I did however notice at least a few missing ingredients… 1. Corn Syrup 2. Salt 3. Dextrin (I believe we used the tapioca variety, but it’s been so very long that I’m not 100% sure? At any rate, this is the binding agent and prevents the sugars in the coating from crystalization) and last but not least, 4. Confectioner’s glaze (this is a natural lacquer that prevents the candy from sweating, seals it, and gives it it’s nice shiny final coat). I’m not really sure where you could obtain ingredients 3 & 4 though… or if they are even available to the general public.
Thank you, Gerald. A simple water and sugar solution is NOT going to produce the necessary bumped texture. It’s ok if you’re just making a batch for yourself or close family members, but it isn’t professional enough to give as a gift. At least I wouldn’t. You can buy dextrin and confectioner’s glaze on Amazon now. As for the proper quantities, however, I’m sure that remains a trade secret.
That’s great, Sarah. Thank you for the info on where to buy dextrin and confectioner’s glaze. I don’t know where to even begin to find the proper quantities, though. This recipe doesn’t have the little bumps that the ones at the store have, but they do taste the same. My family eats them up and requests them as gifts. 🙂
Can you tell me the shelf life of the burnt peanuts?
I am not sure, because they don’t last very long in my house. We’ve had them last about a month and they still taste fresh. Since there are no preservatives like in the store bought kind, I would think as long as you have them in a sealed container, 4-6 weeks would be good.
thanks for this recipe – it was the only one I could find online for my dad, who also is hard to shop for and who also loves french burnt peanuts!
YAY! I think our dad’s must know each other! 🙂 I am so glad you found it!