Transform the humble peanut into a taste sensation with a caramelized coconut cream and spice coating.
INGREDIENTS
1 tablespoon butter
1 cup roasted peanuts, unsalted
2 tablespoons coconut cream
2 tablespoons brown sugar
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
pinch of cayenne pepper
½ teaspoon sea salt
¼ cup long thread coconut
METHOD
Place all the ingredients except the butter and coconut in a bowl, turning so the peanuts are well coated in the spice mixture.
Heat the butter in a sauté pan and add the nut mixture, scraping in all the liquid. Cook over a medium heat for 3-4 minutes, stirring frequently until the mixture is caramelized and sticky. Take care it doesn’t catch and burn.
Sprinkle over the coconut and cook for 1 minute, turning constantly until most of the coconut is golden. Immediately tip onto a lined baking tray and using a fork, spread into small clumps.
The nuts will be soft when hot but will become crisp when cooled. Makes about 1½ cups
Cook’s tip: If you need a larger quantity, I recommend cooking them in single batches as they can catch and burn quickly if cooked in bulk.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!