I have been thumbing through the copy of My Sweet Chicago that Missy brought home from the library last week, and decided to try making cacahuates garapinados first. The recipe only called for a few ingredients and sounded super easy, but it turned out not to be easy at all.
The recipe called for 2 cups unsalted peanuts, 1 cup sugar, 1/2 cup water and 1/4 tsp salt, red coloring too is you like your cacahuates red.
You are supposed to combine all the ingredients in a heavy saucepan over medium heat, stir.
Bring to a boil and cook until sugar begins to crystallize, for about 8 to 19 minutes.
Lower the heat and continue stirring until peanuts are evenly coated. Pour onto lightly greased baking sheet and allow to cool, dry area. This is where we ran into trouble because no matter how hard we boiled, how gritty it got it did not last long and the cacahuate covering never got anywhere near what it was supposed to resemble.
What we did end up with was a lot of sugar coated peanuts, which everyone enjoyed, but it was not the same. Total fail.
Next up, Morelianas!!! This has to work because I have been thinking about them for days.