Try eating just one. I dare you.
½ cup water
1 cup sugar
2 peanuts, raw and unsalted (raw peanuts can be hard to find, so used blanched ones if you have to)
½ tsp sea salt
½ tsp cinnamon (or chile powder – reduce the amount depending on your level of heat tolerance)
Mix the water, sugar, and nuts in a large heavy duty skillet. Put the pan over medium high heat and cook, stirring constantly until the sugar dissolves and the liquid boils.
Lower the heat to medium and keep stirring until the liquid crystallizes and becomes sandy. Stir in the salt and spice. The sugar crystals will now start to melt and caramelize. Keep stirring! Mix the sugary nuts and the caramelized syrup together until all the nuts have some of the caramel glaze on them. Remove the pan from the heat and scrape the nuts onto a parchment lined cookie sheet. Allow them to cool completely then break up any clusters.
Store airtight at room temperature for up to a week.
Adapted from David Lebovitz’s The Perfect Scoop