Today I will share with you the recipe for one of my all-time favourite sweet snack: Garrapiñada de Mani.
Garrapiñada de Mani is made by cooking and caramelising raw peanuts with sugar and a hint of vanilla. In fact, the name derives from “garapiñar” which means “to ice, to coat with sugar”.
This snack is very common in Latin America, especially in Argentina, Chile, Uruguay, Mexico, and Peru, where it is usually sold on the streets in small bags. It is so good!
During our trip to Chile and Argentina last year, I fell in love with this snack. You could get the aroma of caramelised peanuts and vanilla while walking around the towns. I particularly remember a vendor in Buenos Aires’ Plaza de Mayo who was stirring huge pots of garrapiñada. It is very hard to resist buying some, trust me!
In Italy, we make something similar, but with almonds (check out my recipe here), so even just the smell would remind me of home.
So, once back in Australia, I started making my own Garrapiñada de Mani and today I am very happy to share my recipe with you! This also makes for a great home-made Christmas present, so keep that in mind for the upcoming holiday season!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Garrapiñada de Mani
- 1 cup raw peanuts skin on
- ½ cup granulated sugar
- ¼ cup water
- ¾ tsp vanillina powder or vanilla extract
In a pan, put together the raw peanuts, sugar, and water.
Cook on a medium flame for about 8 minutes, continuously stirring.
Stir in the vanillina/vanilla and mix well.
After caramelising, the sugar will crystalise. Once it coats the peanuts, the garrapiñada is ready.
Pour onto a tray lined with baking paper, spread it, and let it cool down/harden.
Don’t forget to pin this recipe!