sugar-coated peanuts sugar-coated peanuts Israeli Kitchen ​These classic sweet and crunchy coated nuts are easy to make and a delicious snack. (Photo: Sarah F. Berkowitz)

Sugar-coated peanuts

These classic sweet and crunchy coated nuts are easy to make and a delicious snack.

  • Yield: 2 cups peanuts
  • Cook time: 40 minutes

Beware: These nuts are addictive! Game time or snack time, sugar-coated peanuts are a well-loved classic any time. The homemade version tastes so much better than the ones from the store, and once you succeed at this recipe, there won’t be any going back.

Check out your local grocery’s nut selection and grab yourself a bag of raw peanuts with the skins on, and get ready to enjoy a real treat. If you like cinnamon flavor, feel free to add a dash to the pan about halfway through the cooking time.


  • 2 cups raw peanuts, skins on
  • 1 cup sugar
  • 1/3-1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, optional


Mix peanuts, water and sugar in a large pan.

Set on medium heat, and stir occasionally for about 20 minutes, or until liquid begins to evaporate.

Boiling peanutsMake sure to use peanuts with the skins still on. (Photo: Sarah F. Berkowitz)

Sprinkle with salt (and cinnamon, if desired), raise the heat to a slightly higher temperature, and continue stirring every few minutes until sugar crystalizes.

A fine sugar powder may develop in the middle of the cooking process; just keep stirring and the sugar should start to darken and coat the nuts with a beautiful clear coating. Beware of burning the nuts; if that starts to happen, lift the pan off heat and lower temperature.

Turn off heat and transfer nuts to lined baking sheet. Bake at 325° F for 10-12 minutes.

Allow to cool, then break up chunks. Store in sealed bag or container for up to two weeks.

Sugar-coated peanuts on a plate.These addictive, wholesome snacks can be dressed up with a dash of cinnamon. (Photo: Sarah F. Berkowitz)

Related Topics: Entertaining, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen