Jamaican Peanut Drops

Ingredients

• 2 cup raw peanuts (Use shelled peanuts; roast until fragrant, then peel off loose skins if needed.)
• 1 cup water
• 1.5 cup brown sugar
• 1 tbsp ginger paste or grated fresh ginger (Use either ginger paste or freshly grated ginger.)
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 0.125 tsp salt (The source describes this as a dash of salt.)
• parchment paper (For lining the baking sheet; not consumed.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Spread the raw peanuts in a single layer on a baking sheet and roast for about 12–15 minutes, stirring once, until fragrant and lightly golden. Allow them to cool enough to handle, then rub off any loose skins and discard the skins.

2. 2

   Line a baking sheet with parchment paper and place it near the stovetop. The finished syrup will harden quickly, so have the sheet ready before cooking the sugar mixture.

3. 3

   Add the water, brown sugar, ginger, vanilla extract, cinnamon, and salt to a heavy-bottomed pot. Stir over medium heat until the sugar is moistened and the mixture comes to a rolling simmer.

4. 4

   Add the roasted peanuts to the simmering syrup and stir to coat them thoroughly.

5. 5

   Continue cooking over medium heat, stirring often so the sugar does not scorch, until the water has reduced and the syrup becomes very thick and glossy, about 15–20 minutes. The peanuts should be heavily coated, and the mixture should fall from the spoon in thick, slow clumps rather than run like liquid.

6. 6

   While the mixture is still hot, use a large spoon to scoop portions of the candied peanuts onto the parchment-lined baking sheet. Leave space between the portions; they will set into irregular individual drops.

7. 7

   Set the drops aside at room temperature until cool and firm, about 15–20 minutes. Serve once set.

Notes

The source emphasizes that roasting and peeling the peanuts is the most labor-intensive part. Store completely cooled drops in an airtight container at room temperature, separating layers with parchment if needed. Do not taste the hot syrup, as it can cause severe burns.

Nutrition per serving

• dessert
• snack
• candy
• Jamaican
• Caribbean
• no-bake
• vegetarian
• gluten-free