Street Food
Garrapiñada
Ingredients
- - 300 g (2 cups) raw peanuts, skin-on
- - 200 g (1 cup) sugar
- - 100 ml (1/3 cup + 1 tbsp) water
- - 1/2 tsp salt
Method
- Combine sugar and water in a heavy pan and add the raw peanuts.
- Cook over medium heat, stirring constantly, as the water evaporates and the sugar begins to crystallise around the nuts (it will look sandy and dry).
- Keep stirring as the sugar melts again and caramelises, coating the peanuts in a glossy amber shell, about 12-15 minutes total.
- Immediately tip onto a lined tray, sprinkle with salt, and separate the nuts with two forks before they cool and stick together.
- Let cool completely until the shell hardens.
Introduction: Garrapiñada is a classic Argentine street snack of peanuts (or almonds) coated in a crackling caramelised sugar shell, traditionally sold by street vendors from carts outside parks, plazas and football stadiums, especially during the cooler months.
Cultural Background: Garrapiñada is a classic Argentine street snack of peanuts (or almonds) coated in a crackling caramelised sugar shell, traditionally sold by street vendors from carts outside parks, plazas and football stadiums, especially during the cooler months.
Tips: Constant stirring is essential to prevent burning once the sugar starts to caramelise. Work quickly to separate the nuts once off the heat, before the caramel sets hard.
Variations: Garrapiñada de almendras: made with almonds instead of peanuts, a slightly more festive version.
Vegetarian/Vegan: Vegetarian: Naturally vegetarian and vegan. Vegan: Naturally vegan; no changes needed.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable – served at room temperature.
Nutrition: Per serving (40 g): 200 kcal, 5 g protein, 10 g fat, 22 g carbohydrate, 2 g fibre.
FAQs:
Q: Why did my sugar turn grainy and clump instead of coating the nuts smoothly? A: This is a normal stage – keep stirring over the heat and it will melt back down into a smooth caramel coating.
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