Sugar-coated peanut

Roasted peanuts are stirred into hot sugar syrup; as the syrup cools and the mixture is stirred, sugar crystallises into a crisp shell around each peanut. Some versions use a smooth, glossy coating instead.

Yes. Heat sugar and a little water to about 115 °C, add roasted peanuts and stir over the heat until the syrup turns grainy and coats them; spread them out on baking paper to cool completely.

Keep them in an airtight container in a cool, dry cupboard. Moisture makes the sugar shell sticky, so let them cool fully before sealing the container.

Eat them as a sweet snack, or roughly chop them over ice cream, yoghurt or a cake. Their crunchy shell also works well alongside dried fruit in a snack mix.

Yes: chop them and scatter them over brownies or biscuits after baking, or fold them into a no-bake slice. Added early to a hot bake, the sugar shell can soften or melt.

Whole peanuts are a choking risk for young children; avoid serving them whole, and seek age-appropriate feeding guidance before offering them. They contain peanut, a major allergen, so do not serve them to someone with a peanut allergy.