The traditional and popular garrapiñadas are a classic on Argentine tables and also on the street corners of Buenos Aires, a true temptation for both adults and children, often enjoyed warm. This snack, made with peanuts coated in crystallized sugar caramel, has an uncertain origin, though some historical records suggest it was a sweet treat prepared by the ancient Egyptians. Today, we invite you to prepare the classic homemade peanut garrapiñadas, which are very simple...
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Place all the ingredients in a pot, preferably made of copper.
Heat over high heat, stirring constantly with a wooden spoon.
When the mixture begins to thicken, lower the heat and continue stirring until the sugar turns golden and adheres to the peanuts.
Remove from heat and spread the garrapiñadas onto a tray or marble countertop to cool.
Once cooled, separate the garrapiñadas.
Use a copper pot if possible, as it helps distribute heat evenly and prevents burning.
Stir constantly to avoid the sugar burning or sticking to the pot.
Let the garrapiñadas cool completely before separating them to avoid sticking.
Can I use other nuts instead of peanuts?
Yes, you can use almonds, hazelnuts, or other nuts of your choice to make garrapiñadas.
How do I know when the caramel is ready?
The caramel is ready when it turns golden and adheres to the peanuts, forming a crystallized coating.
Can I store garrapiñadas for later?
Yes, store them in an airtight container at room temperature to keep them fresh for up to a week.
What if the sugar burns?
If the sugar burns, it’s best to start over, as burnt sugar will give a bitter taste to the garrapiñadas.
Can I make this recipe without vanilla essence?
Yes, you can omit the vanilla essence, but it adds a nice flavor to the garrapiñadas.
