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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.