I have not been able to have these for a very long time because I became allergic to peanuts about fifteen years ago, but I always looked for them on my way to the movies when I was little. It was one of my favorite treats—a long tube of soft plastic, filled with crunchy, sweet red balls that never lasted through the movie. I never realized or even questioned how they were made, but I definitely remember being fascinated by the idea that each peanut was encapsulated in a sugary, crunchy coating. I have not put any food coloring in these because I prefer the caramel color, and I don’t think the traditional red adds anything to the recipe. I am certain you will end up making these again and again.

　　

Ingredients

makes about 2 1/2 cups

　　2 cups unsalted raw peanuts (preferably with red skins)

　　1 cup sugar

　　1/2 cup water

　　1/4 teaspoon salt

　　

Step 1

Combine all the ingredients in a heavy saucepan over medium heat and stir to combine. Bring to a boil and cook, stirring, until the sugar begins to crystallize and look like sand, 8 to 10 minutes. Lower the heat and continue stirring, tilting the pan from time to time, until the peanuts are evenly coated.

　　

Step 2

Pour onto a lightly greased baking sheet and let sit until cool enough to handle. Separate the clumped peanuts with your hands or two spoons. Store in an airtight container in a cool, dry area for up to 3 weeks.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.