If you're a mother, you know what it's like to have kids who are home all day during winter or summer break and get hunger pangs every other hour! When I was young, along with snacks like mathri, kachoris and laddoos, my mother would make batches of sugar-coated peanuts as well. This was before the era of potato chips and Doritos, when snacks could still potentially be healthy! This is my mother's very own recipe of sugar-coated peanuts. You can substitute peanuts with almonds, walnuts, pecans and hazelnuts.
|Serves||8||Published||Monday, 30 September 2013|
|Recipe type||Vegetarian||Author||Manisha Sharma|
- Mix all the ingredients in a heavy bottom pan.
- Cook over a high flame, stirring frequently till all the water almost dries up.
- Grease a shallow plate using either ghee or butter - either of these will add more flavour to the candied nuts. Now carefully transfer the hot dry fruits from the pan onto the plate and spread using a spatula. The nuts will become crispy as they cool.
- Transfer the cooled sugar-coated nuts into an airtight container and store in a cool dry place for up to 15 days.
- If the nuts are not crunchy enough, bake in a preheated oven for 5-7 minutes at 175 degrees Celsius. You can eat these nuts as they are or roughly break them into tiny bits and use as a topping on ice-cream, baked custard, stewed fruits or in a salad.