Ingredients with Measurements:
- 1 cup of granulated sugar
- 1/4 cup of water
- 1/4 teaspoon of cream of tartar
- 1/2 teaspoon of vanilla extract
- 1/4 cup of heavy cream
- 2 cups of roasted peanuts
Special equipment needed:
- Candy thermometer
- Parchment paper
Step-by-step instructions:
1. In a medium saucepan, combine the sugar, water, and cream of tartar. Stir until the sugar dissolves.
2. Place the saucepan over medium-high heat and attach the candy thermometer to the side of the pan. Do not stir the mixture.
3. Cook the sugar syrup until it reaches 300°F (149°C), which is the hard crack stage.
4. Remove the saucepan from the heat and stir in the vanilla extract and heavy cream. Be careful as the mixture will bubble up.
5. Add the roasted peanuts to the saucepan and stir until they are coated in the vanilla-cream mixture.
6. Pour the mixture onto a sheet of parchment paper and spread it out into an even layer.
7. Let the garrapiñadas cool and harden for about 30 minutes.
8. Once the garrapiñadas have hardened, break them into bite-sized pieces.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Temperature:
Cook the sugar syrup until it reaches 300°F (149°C), which is the hard crack stage.
Serving size:
This recipe makes about 2 cups of Vanilla-Cream Garrapiñadas.
Nutritional information:
Serving size: 1/4 cup
Calories: 200
Total fat: 12g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 0mg
Total carbohydrates: 21g
Dietary fiber: 2g
Sugars: 18g
Protein: 5g
Substitutions for ingredients:
- You can use any type of nuts instead of peanuts, such as almonds, cashews, or pecans.
- You can use light cream instead of heavy cream, but the garrapiñadas may not be as creamy.
Variations:
- Add a pinch of cinnamon or nutmeg to the sugar syrup for a spiced flavor.
- Drizzle melted chocolate over the cooled garrapiñadas for a chocolate-covered version.
Tips and tricks:
- Be careful when working with hot sugar syrup as it can cause serious burns.
- Use a wooden spoon to stir the vanilla-cream mixture as it will not conduct heat like metal.
- Store the garrapiñadas in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the garrapiñadas in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The garrapiñadas do not need to be reheated.
Presentation ideas:
Serve the garrapiñadas in a bowl or on a platter.
Garnishes:
Sprinkle some sea salt over the garrapiñadas for a salty-sweet flavor.
Pairings:
Serve the garrapiñadas with a glass of cold milk or a cup of coffee.
Suggested side dishes:
The garrapiñadas can be served as a snack or dessert on their own.
Troubleshooting advice:
- If the sugar syrup crystallizes, add a tablespoon of corn syrup to the mixture and stir until the crystals dissolve.
- If the garrapiñadas are too sticky, let them cool for a few more minutes before breaking them into pieces.
Food safety advice:
Be careful when working with hot sugar syrup as it can cause serious burns.
Food history:
Garrapiñadas are a traditional Spanish sweet made from nuts coated in caramelized sugar.
Flavor profiles:
The Vanilla-Cream Garrapiñadas are sweet, creamy, and nutty.
Serving suggestions:
Serve the garrapiñadas as a snack or dessert.
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