Transform the humble peanut into a taste sensation with a caramelized coconut cream and spice coating.
INGREDIENTS
1 tablespoon butter
1 cup roasted peanuts, unsalted
2 tablespoons coconut cream
2 tablespoons brown sugar
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
pinch of cayenne pepper
½ teaspoon sea salt
¼ cup long thread coconut
METHOD
Place all the ingredients except the butter and coconut in a bowl, turning so the peanuts are well coated in the spice mixture.
Heat the butter in a sauté pan and add the nut mixture, scraping in all the liquid. Cook over a medium heat for 3-4 minutes, stirring frequently until the mixture is caramelized and sticky. Take care it doesn’t catch and burn.
Sprinkle over the coconut and cook for 1 minute, turning constantly until most of the coconut is golden. Immediately tip onto a lined baking tray and using a fork, spread into small clumps.
The nuts will be soft when hot but will become crisp when cooled. Makes about 1½ cups
Cook’s tip: If you need a larger quantity, I recommend cooking them in single batches as they can catch and burn quickly if cooked in bulk.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.