Sweet Sugar-Coated Peanuts
Crispy roasted peanuts coated in a glossy caramel shell – a satisfying Chinese street snack that's simple to make at home. The contrast between the nutty crunch inside and the sweet, slightly chewy exterior is absolutely irresistible.
Story
These sugar-coated peanuts, known as tang shuang hua sheng in Chinese, are a beloved nostalgic treat. The key is getting the sugar syrup to the perfect stage – it should be golden and sticky, just starting to turn aromatic before you add the peanuts. Work quickly but gently to coat each nut evenly.
Ingredients
raw peanuts in shells or shelled peanuts
200g (about 1.5 cups)
granulated sugar
100g (about 1/2 cup)
water
3 tablespoons
Instructions
1
Roast the peanuts
Spread the peanuts in a single layer in your air fryer basket. Cook at 180°C (350°F) for about 10 minutes, shaking the basket halfway through, until the peanuts are lightly golden and fragrant. Let them cool slightly while you prepare the sugar syrup.
2
Make the sugar syrup
Combine the sugar and water in a non-stick pan over medium-low heat. Stir gently until the sugar dissolves, then let it simmer without stirring. Watch as the mixture bubbles and thickens – it will go from clear to a pale golden color, about 5-7 minutes. The syrup is ready when it just begins to turn amber and smells slightly caramelized.
3
Coat the peanuts
Quickly add the warm roasted peanuts to the pan. Toss and stir constantly with a silicone spatula or wooden spoon. The sugar will crystallize and coat each peanut in a frosty white layer. Continue stirring until the coating looks even and has dried slightly, about 2-3 minutes.
4
Cool and serve
Transfer the coated peanuts to a parchment-lined plate or tray. Spread them out in a single layer and let them cool completely – the sugar coating will harden into a satisfying crunch. Break apart any clumps and serve at room temperature.
