Spice-Roasted Coconut Peanuts

, from Issue #51. September, 2015
Photography by Aaron McLean.
Spice-Roasted Coconut Peanuts

Transform the humble peanut into a taste sensation with a caramelized coconut cream and spice coating.


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


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.