Garrapiñadas are caramelized peanut snacks typical of Latin America, particularly Argentina.
Step 1 of 7: In a heavy-bottomed pot or pan, combine the peanuts, sugar, and water.
Step 2 of 7: Cook over medium heat until the water evaporates, stirring continuously, which will take about 10 minutes.
Step 3 of 7: Add the vanilla extract and mix well.
Step 4 of 7: Now remove the pot from the heat and, while stirring, wait for the sugar to crystallize and become like a kind of white sand.
Step 5 of 7: At this point, return the pot to the heat, slightly increase the flame, so that this sand melts and sticks to the peanuts.
Step 6 of 7: Remove from the heat and mix well, transfer the caramelized peanuts onto a baking sheet lined with parchment paper, using a spatula, spread the peanuts, separating them as much as possible, and let them cool and harden.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Nickel to be checked · Allergens detected: Peanuts
Step 7 of 7: Once cooled, store the garrapiñadas in a glass jar in a cool place or sealed in a bag.
| Average values | Per serving114 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,927 kJ461 kcal | 1,694 kJ405 kcal |
| Fat | 25 g | 21.98 g |
| of which saturated fatty acids | 3.56 g | 3.13 g |
| Carbohydrates | 43.6 g | 38.33 g |
| of which sugars | 40.89 g | 35.95 g |
| Fibre | 5.45 g | 4.79 g |
| Protein | 14.5 g | 12.75 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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