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1
Line a baking sheet with either parchment paper or a silicone baking mat.
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2
Make sure you have a long-handled wooden spoon ready.
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3
I mean LONG-HANDLED!
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4
As mentioned in the blog, you'll be working with really HOT sugar syrup and you don't want to have to fish out a tiny spoon from the pot if you drop it in by mistake (something that has happened in my unfortunate experience).
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5
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
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6
Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color.
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7
(If sugar splatters onto the sides of the saucepan, wash down the splatters with a pastry brush dipped in cold water.)
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8
Toss in the peanuts and immediately start stirring.
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9
Keep stirring, to coat the peanuts with the sugar.
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10
Within a few minutes, they will be covered with sugar and turn white - keep stirring until the sugar turns back into caramel.
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11
When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet, using the wooden spoon to spread them out as best you can.
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12
Cool the nuts to room temperature.
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13
When they are cool enough to handle, separate the nuts or break them into small pieces.
