The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand.
- Total Time:
- Yield: Makes 5 cups
Photography: Johnny Miller
Source: Martha Stewart Living, August 2012
- Vegetable oil or cooking spray, for baking sheet
- 1 cup sugar
- 1/4 cup water
- 1 teaspoon coarse salt, divided
- 2 tablespoons adobo sauce (from one 7-ounce can chipotle chiles in adobo; reserve chiles for another use)
- 1 cup unsalted roasted pepitas (green pumpkin seeds)
- 1 cup unsalted roasted peanuts
- 1/4 teaspoon cayenne pepper (optional)
Line a rimmed baking sheet with parchment. Lightly brush with oil or coat with cooking spray. Cook sugar, water, and 1/2 teaspoon salt in a heavy medium saucepan over high heat, stirring, until sugar just dissolves. Continue to cook, without stirring, until golden, about 4 minutes. Cook about 1 minute more, swirling the pan, until syrup is light amber. Carefully stir in adobo sauce (hot syrup will spatter), and cook 30 seconds.
Remove pan from heat. Add pepitas, peanuts, and cayenne, stirring to coat. Immediately pour onto baking sheet. Sprinkle with remaining salt. Let cool completely, and break into pieces.