With a candy thermometer

My candy thermometer and I have made a breakthrough! We've climbed to dizzying new heights of deliciousness in the field of candied mixed nuts. I'm doing a happy dance of elation in the living room right now. Really. This moment.

What did it take to change my recipe for salty-sticky Cracker Jack Peanuts into a crunchy-sweet cocktail of snack heaven? A few drops cinnamon leaf oil, more kosher salt, and stirring for another minute or two. Easy peasy.

It's an avalanche of delicious!

Don't get me wrong; my first attempt to make these nuts went well. The original recipe, which I found via Jeannette at everybodylikessandwiches, promised to envelop the peanuts in a sticky/sandy coating of candy goodness. However, I was so 'skeered of scorching the peanuts that I removed them from the stove much too early. My coating wound up soft, almost chewy, like brown sugar candy. If only I'd known what deliciousness was possible with more patience.

When you've been stirring for 8 to 10 minutes and a dark brown syrup begins to pool at the bottom of the saucepan, stay the course! Don't stop stirring until the candy coating looks sandy and dry. Remove the nuts from the heat, toss in kosher salt and another dash of cinnamon, and you've got some snacks that can't be beat.

By adding both cinnamon oil and ground cinnamon, the spiced flavor is locked into every bite. These taste just like those cones of roasted, candied almonds you'd buy from a street vendor in New York or at a county fair. I should have packed another jar for my flight to Cleveland last week...


New and Improved! Candied Mixed Nuts
makes 3 cups

• 1 cup roasted peanuts
• 1 cup roasted/salted cashew halves
• 1 cup raw almonds
• 1 1/2 cups unrefined cane sugar
• 1 tsp. vanilla extract
• 5 Tb. water
  
• 4 - 5 drops cinnamon leaf oil
• 2 - 3 drops red food dye
• 2 Tb. ground cinnamon
• 2 tsp. kosher salt

In a large saucepan, stir together peanuts, almonds, cashews, sugar, cinnamon and vanilla extract, dye and water. Heat everything over medium-high heat until everything looks sandy, about 8 to 10 minutes. The temperature of the peanut goop should reach near 220 degrees, if you've got a candy thermometer handy. Take heart and keep stirring.

Soon, you will have a dark golden pool of liquid forming below the peanuts. This is good! Once the peanuts have reached a nice golden-red color, remove them from heat and turn the peanuts out onto parchment paper-lined cookie sheets. Sprinkle the cinnamon and salt onto the peanuts, stirring everything around a little until the peanuts are in a single layer. Let the nuts cool, then store in an air-tight container for up to two weeks. Like they'll last that long.

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Sweet & Spicy Curried Nut Mix
Cracker Jack Peanuts
Tree's Granola