For this week I am not literally translating my text from French to English. Why is that, well choosing names for my ‘inventions” is sometimes harder from one language to another. This time the French side gave me trouble like the Parsleyed Chiken skewers. To find names I sometimes ask my family (sisters, husband, even Dad) to help out. This week I wanted to make one of favorite Côte d’Ivoire (Ivory Coast) favorite snack: Candied Peanuts. Peanuts are served as a snack with a drink alcoholic or not when visiting friends or family. Côte d’Ivoire produces around 100 thousand metric tons of peanuts each year. So what do we do with all those peanuts, well we eat them raw boiled, grilled, candied or into sauce. This time I am proposing a modified version of the candied peanuts that we do back home. I added cinnamon to the original recipe to bring up the flavors and works well.
While preparing his recipe, I had 2 1/2 assistants: Renée (my baby sister), Kayshen ( my 1st baby) and Yohan (the half assistant who was there for support and singing). We had fun with Kayshen that wanted to put the sugar one spoon at the time and the peanuts ONE by ONE. It would have been a very long day. Thankfully Aunty Renée kindly explained that we had to put everything at once.
What I like about this recipe is that I did not have to use metric measurements, just a small bowl and that is it.
Cinnamon Nuts
Equipment
- Deep pan
Ingredients
- 1 bowl of fresh peanuts with skin
- 1 bowl of sugar
- 1/2 bowl of water
- 1 tbsp cinnamon powder
Instructions
- Warm the water.
- Add the cinnamon.
- Add the sugar.
- Add the peanuts.
- After 10 mins the liquid will become heavier like caramel.
- Stir so the peanuts do not stick to each other.
- 5 more minutes and the caramel will break and it will have a sandy aspect.
- Turn until they all become loose from each other and put them in a plate to cool them down.
