What to Cook This Week

+ a recipe for candied peanuts

Jun 09, 2024

Easy is very subjective, and often dependent on skill and comfort level in the kitchen. I preface this because I realize candy making of any sort strikes fear in the heart of many. The great thing about this recipe is there’s no candy thermometer required. Plus it all comes together in a skillet on the stovetop.

This is a scaled down version of David Lebovitz’s candied peanuts, which is the best recipe hands down for making them. The only step I’ve added to his recipe is transferring the candied peanuts to a silicone-lined baking sheet to cool to avoid any chance of them sticking to the sheet.

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I’ve also included timing here, based on my stove, to give some guidance on how long the process takes for such a small batch (this is ⅓ the amount of his original recipe). It all feels contrary, and as David mentions, you’ll think you’ve messed them up as the sugar starts to get sandy and difficult-looking, but then like magic, the sugar turns syrupy, and about 2 minutes later, the candied peanuts are done. This method never ceases to amaze me.

You can swap in pistachios, almonds, or even cashews, or use a combination of them all for a batch of mixed candied nuts. I use this to make homemade chocolate candied peanut bark. It’s also a great topping for sundaes, or yogurt dessert parfaits.

Some menu ideas for the week ahead:

We’re heading into summer vacation season, and if you’re like me, cooking is something you still do on vacation. These mixes can be made ahead to take with you: Buttermilk Pancake Mix, Chocolate Chip Cookie Mix.
My Tahini, Date & Chocolate Truffles are a great road food snack, and these creamy peanut noodles are delicious cold, perfect for a rest stop lunch.
Craving a hearty yet light meal on a hot day? This Thai-Inspired Turkey Larb is a favorite.
Pesto is an easy no-cook sauce to toss with pasta on busy weeknights. I love using cashews in place of pine nuts in this recipe.
For those of you still tasked with packing school lunch or prepping for camp, broccoli-quinoa patties can be made in advance & get bonus points for using up leftovers.
It’s peak strawberry season here, and that means canning season will ramp up here soon. If you’re looking to cut back on refined sugars, this strawberry maple jam might be of interest. You can also find many more strawberry-centric recipes in my strawberry e-cookbook.

Be well, and remember to be kind. —xo, j.

Next Week’s New Recipe: Air-Fryer Chicken Sausage & Peppers

Coming Soon: Black Sesame Cheese Crackers & Chicken Teriyaki Meatballs

Candied Peanuts

Makes 100g - one serving equals 6g

4g protein | 10g carbs | 7g fat | 106 cals

recipe by David Lebovitz (if you want to make a larger batch without doing the math to scale it up, use David’s original recipe)

78g roasted peanuts

35g granulated sugar

Thick pinch of salt

Line a baking sheet with a silicone liner.

Add the peanuts and sugar to a small skillet, and place over medium-high. Cook, stirring continuously, until the sugar turns into a sandy mixture (this happens for me on my stove setting around 2 minutes and 30 seconds, keeping in mind that stoves vary).

Reduce the heat to the lowest setting, and continue cooking, stirring constantly, until the sugar is fully melted and deepens to a dark caramel shade coating the peanuts, about another 90 seconds on my stove.

Immediately scrape the candied peanuts onto the silicone lined baking sheet. Sprinkle the salt over. Once cooled, break into pieces and store in a covered glass jar.

Simmering: easy recipes for everyday life

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