Discover this recipe for a popular fair treat. A star confection at fairs, they are easy to make and can be stored for about 1 month away from heat and humidity.
Caramel preparation In a saucepan, combine the sugar with 75 g of water and cook until it reaches 116 °C. Remove from heat.
Cooking Put the peanuts in the sugar cooking pot and mix them with a wooden spoon to coat them well with sugar. The sugar will coat the nuts and "massage." It will turn white.
Finish by returning to the heat and continue to cook until a light caramel is obtained while stirring the peanuts (not too vigorously to avoid breaking the sugar coating). Add the butter and stir to thoroughly coat the peanuts.
Let the caramelized nuts cool completely on an oiled marble surface (or a baking sheet).
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