Cinnamon Vanilla Candied Peanuts amake great hostess gifts for all those holiday gatherings you’re invited to. Pecans can be substituted, but unless you find a special deal on pecan halves, you might blow through your entire holiday cooking budget on them.
As these cook you might feel like you have done something wrong. The glaze will start to look gummy or stringy. It’s all good, just keep cooking and stirring.
It will be difficult to stir near the end and might feel like it’s just too gooey. That’s OK too. Just keep stirring and cooking until it is dried up.
The peanuts will separate and become more sugar coated and begin resembling candied peanuts. Eventually there will be no liquid left on the bottom of the pan. This is the time to turn off the heat and get the candied cinnamon vanilla peanuts onto your baking sheet.
If you decide to taste one now, expect it to still be kind of soft. Everything will come together in the oven. They will be crispy and delicious once they cool after this final cooking step.
I do not know how this would turn out if you make it in a larger batch than this recipe. What I do know is that stirring 6 cups of peanuts is difficult and tiring for me.
I have made half batches of these and they turn out just as if I had made the full batch. I just think that if you are going to go to all the trouble and time to make these, go ahead and make the full batch. They will get eaten!
As far as the spices go, I tend to stick with just vanilla and cinnamon. I’m guessing they would also be great with pumpkin pie spice, gingerbread spice, or any other flavor combination you like. I find that 1 tablespoon of vanilla and 1 tablespoon of cinnamon suit our tastes perfectly.
If you want a stronger flavor, add more. More subtle flavor, just use less. You can even make these with no additional spices, skip the vanilla and the cinnamon. The only difference is that now you have candied peanuts rather Cinnamon Vanilla Candied Peanuts. If you use pumpkin pie spice, you would have pumpkin pie spiced candied peanuts, etc. You get the drift.
Cinnamon Vanilla Candied Peanuts
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 20 ounces
- Category: Candy
- Method: Stovetop
- Cuisine: Southern
- 3 cups white granulated sugar
- 1 1/2 cups water
- 6 cups raw peanuts, skin on is fine
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- Preheat oven to 300 degrees F.
- Spray a baking sheet with sides, or a baking pan with baking spray and set aside.
- In a large saucepan, add sugar and water and heat over medium heat until sugar has melted and you no longer see any sugar granules.
- Add peanuts, vanilla, and cinnamon.
- Continue to cook, stirring frequently until peanuts are sugar crusted and no liquid remains on the bottom of the pan when you stir.
- Remove from heat and place onto prepared baking vessel.
- Spread peanuts out into as even of a layer as possible.
- Place in preheated oven. Bake for 30 minutes, stirring at least once.
- Remove from oven and stir to make sure there are no peanuts stuck to the pan.
- Set aside to cool.
- Once completely cooled, store in airtight containers or baggies.
- Serving Size: 1 ounce
- Calories: 364
- Sugar: 32 g
- Sodium: 9 mg
- Fat: 21.6 g
- Carbohydrates: 37.4 g
- Fiber: 3.9 g
- Protein: 11.3 g
- Cholesterol: 0 mg
Other Holiday Treats to Try: