Ingredients with Measurements:
- 1 cup of white sugar
- 1/2 cup of water
- 1/4 cup of light corn syrup
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 cup of roasted peanuts
- 12 caramel candies, unwrapped
- 1/4 cup of powdered sugar
Special equipment needed:
- Candy thermometer
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a medium-sized saucepan, combine the sugar, water, corn syrup, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves.
2. Once the sugar has dissolved, stop stirring and insert a candy thermometer into the mixture. Cook the mixture until it reaches 300°F (150°C), which is the hard crack stage.
3. Remove the saucepan from the heat and stir in the vanilla extract and roasted peanuts.
4. Pour the mixture onto a parchment-lined baking sheet and spread it out evenly.
5. While the mixture is still hot, press a caramel candy into each section of the mixture.
6. Let the mixture cool completely and then break it into pieces.
7. Dust the pieces with powdered sugar.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Cooking temperature: medium heat
- Candy temperature: 300°F (150°C)
Serving size:
- This recipe makes 12 servings.
Nutritional information:
- Calories per serving: 210
- Total fat: 8g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 85mg
- Total carbohydrates: 34g
- Dietary fiber: 1g
- Sugars: 30g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of nut instead of peanuts.
- You can use any type of candy instead of caramel candies.
Variations:
- You can add a pinch of cinnamon to the mixture for a spiced flavor.
- You can use dark corn syrup instead of light corn syrup for a richer flavor.
Tips and tricks:
- Be careful when working with hot sugar as it can burn you.
- Use a candy thermometer to ensure that the mixture reaches the correct temperature.
- Work quickly when pressing the caramel candies into the mixture as it will harden quickly.
Storage instructions:
- Store the caramel-filled garrapiñadas in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- There is no need to reheat the caramel-filled garrapiñadas.
Presentation ideas:
- Serve the caramel-filled garrapiñadas in a bowl or on a platter.
Garnishes:
- You can garnish the caramel-filled garrapiñadas with additional powdered sugar or chopped nuts.
Pairings:
- Serve the caramel-filled garrapiñadas with a glass of milk or hot chocolate.
Suggested side dishes:
- There are no suggested side dishes for this recipe.
Troubleshooting advice:
- If the mixture does not reach the correct temperature, it will not harden properly.
- If the mixture is too hard, it may be overcooked.
Food safety advice:
- Be careful when working with hot sugar as it can burn you.
Food history:
- Garrapiñadas are a traditional Mexican candy made from roasted nuts and sugar.
Flavor profiles:
- The caramel-filled garrapiñadas are sweet and nutty with a chewy caramel center.
Serving suggestions:
- Serve the caramel-filled garrapiñadas as a snack or dessert.
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Region: Peruvian