Sugar-Coated Peanuts

Place the peanuts in a dry skillet with no oil. Toast over low heat, stirring occasionally, for about 10–15 minutes.

Keep a close eye on the peanuts so they don't burn. Once the skins are cracked and blistered all over, the peanuts are ready.

Let the peanuts cool slightly, then rub them between your fingers to remove the skins. This takes a bit of time — about 15–20 minutes.

Add the water to the sugar and stir to combine.

Return the peanuts to the skillet and add the sugar-water mixture. Cook over medium heat, stirring continuously.

The water should evaporate and the peanuts should be coated in sugar crystals. Spread the finished peanuts out in a single layer on a plate so they don't stick together.

Let the peanuts cool completely.