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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.