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Candied Spiced Chickpeas

A syrup of sugar and warm spices coats these chickpeas, which are then fried to create their candied exterior. Serve them as an appetizer or bar snack.

  • Servings: 8
Candied Spiced Chickpeas

Source: Everyday Food, March 2011

Ingredients

  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon coarse salt
  • 1/3 cup water
  • 1 cup vegetable oil

Directions

  1. In a medium pot, combine chickpeas, sugar, cinnamon, allspice, salt, and water over medium-high. Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes. Meanwhile, in a large skillet, heat oil over medium (a chickpea should sizzle slightly when added). With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5 to 7 minutes. With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels. Immediately season with salt; let cool completely.

Cook's Note

Store in an airtight container at room temperature, up to 1 day.

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