Ingredients
1 cup peanuts (roasted and unsalted)
½ cup panela
2 tablespoons water
½ teaspoon salt
Directions
Heat panela and water in a sauce pan over medium-low heat. Stir constantly until the panela dissolved, then add the nuts. Continue stirring until the liquid reduces to a thick syrup, evenly coating the nuts. Pour onto wax paper, sprinkle with salt.
Ingredients
1 cup peanuts (roasted and unsalted)
½ cup panela
¼ teaspoon cayenne pepper
¼ teaspoon salt
⅛ teaspoon paprika
2 tablespoons water
Directions
Heat panela, cayenne pepper, salt, paprika and water in a sauce pan over medium-low heat. Stir constantly until the panela dissolved, then add the nuts. Continue stirring until the liquid reduces to a thick syrup, evenly coating the nuts. Pour onto wax paper, sprinkle with fresh cilantro.
Ingredients
1 cup raw, unsalted peanuts
1 cup raw, unsalted cashews
1 cup organic panela
½ cup water
2 teaspoons black salt
1 sprig of rosemary
Directions
Preheat oven to 300° 🔥.
Put panela, water and salt in a large sauce pan over medium-low heat. Stir constantly until the panela dissolved, then add the nuts. Continue stirring until the liquid reduces to a thick syrup, evenly coating the nuts.
Pour onto a baking sheet, sprinkle with rosemary and spread out evenly. Bake for 5 minutes, remove from oven, stir and let cool. You can sprinkle another teaspoon of salt before they cool if you want.
