Peanuts are a universal base for a huge variety of recipes, more specifically - a wide variety of snacks, both salted and sweet. One of the most popular sweets is a nut glazed with coconut, which will become a favorite treat for eaters of all ages. In the recipes below we will discuss more specific peanut recipes in coconut glaze.
Peanuts in coconut glaze - recipe
Coconut aroma in the framework of this recipe glaze will give coconut milk or cream, which can be bought without problems in banks, in any large supermarket.
Ingredients:
- peanuts - 280 g;
- coconut milk - 45 ml;
- powdered sugar - 115 g;
- sugar - 65 g.
Preparation
If you use unroasted peanuts, then before roasting peanuts in a glaze, fry it, peel and chill. Adhere to the glaze, which is enough to mix coconut milk with sugar and leave everything cooked until thick. When the glaze is ready, it is also slightly cooled at first, and only then the peanuts are poured over it, trying to cover as evenly as possible. When the glaze is seized, sprinkle it with powdered sugar and leave for a day.
Peanuts in sweet glaze - recipe
Another way to add a kind of coconut aroma to peanuts is to sprinkle it with coconut shavings, pre-pouring it with sugar syrup.
Ingredients:
- peanuts - 270 g;
- sugar - 55 g;
- water 35 ml;
- powdered sugar - 115 g;
- coconut shaving - 25 g.
Preparation
Mix sugar powder with coconut chips. Peel the nuts, if necessary, and then pour in syrup. The syrup is prepared simply simple: the sugar crystals are simply mixed with water and brought to a boil. Sprinkling the nuts with syrup, generously sprinkle them with a mixture of shavings with sugar powder and shake to evenly coat the surface.
Peanuts in white glaze
Ingredients:
- peanuts - 320 g;
- starch 65 g;
- granulated sugar - 155 g;
- coconut oil - 115 ml.
Preparation
Warm up the starch at maximum power in the microwave for 2 minutes. This technique will help to get rid of raw aftertaste. Dissolve the sugar in milk and leave the mixture on medium heat to cook until it thickens.
Separately fry the nuts. Transfer them to a thickened syrup and begin to gradually pour the starch, stirring constantly. When the dry mixture of ingredients is added, put the nuts to dry on the grate until the glaze completely solidifies.