Candied peanuts

Put 100 g peanuts, 50 g sugar and 2 tablespoons water in a heavy pan. Heat over medium, stirring, until the syrup boils and turns grainy; keep stirring until the peanuts are coated, then spread them on baking paper to cool completely.

Spread them in a single layer on baking paper as soon as they leave the pan, and separate any clusters while they are still warm. Let them cool fully before storing; trapped warmth makes the sugar coating sticky.

Keep them in an airtight container in a cool, dry cupboard, away from steam and direct sunlight. Moisture softens the sugar shell, so use a dry spoon and close the container promptly.

Chop them over ice cream, yoghurt or porridge, or use them to add crunch to brownies and banana bread. They also work well scattered over a fruit salad just before serving.

Yes, when you want a sweet peanut crunch, but the texture differs: candied peanuts usually have separate sugar-coated nuts, while brittle sets into a hard slab that you break into pieces. Chop either one for baking or dessert toppings.

Not necessarily: candied peanuts often have a dry, grainy sugar shell, whereas caramelised peanuts are coated in cooked caramel, which tends to set glossy and hard. Recipes and product names can overlap, so the coating’s texture is the clearest clue.

Whole peanuts are a choking hazard for young children, and the hard sugar coating adds another risk. For a young child, avoid whole candied peanuts; crushed pieces can still be hard, so choose a soft alternative.

No. Candied peanuts contain peanuts, and their sugar coating does not make them safe for someone with a peanut allergy.