In a heavy-bottomed pot or pan, combine the peanuts, sugar, and water.
Cook over medium heat until the water evaporates, stirring continuously, which will take about 10 minutes.
Add the vanilla extract and mix well.
Now remove the pot from the heat and, while stirring, wait for the sugar to crystallize and become like a kind of white sand.
At this point, return the pot to the heat, slightly increase the flame, so that this sand melts and sticks to the peanuts.
Remove from the heat and mix well, transfer the caramelized peanuts onto a baking sheet lined with parchment paper, using a spatula, spread the peanuts, separating them as much as possible, and let them cool and harden.
Once cooled, store the garrapiñadas in a glass jar in a cool place or sealed in a bag.
Store in a glass jar in a cool place or in a bag.
You can also use other types of nuts.
Argentina
| Energy (kcal) | 403.2 |
| Carbohydrates (g) | 37.94 |
| of which Sugars (g) | 35.6 |
| Fat (g) | 21.65 |
| of which Saturates (g) | 3.09 |
| Protein (g) | 12.55 |
| Fiber (g) | 4.72 |
