Active Time

　　15 min

　　Total Time

　　35 min

　　Ruggiero was served rose-scented candied peanuts and mint tea on the rooftop of the home of a Toubkal local. It turned out to be one of the best-tasting snacks she'd ever had.

　　

Ingredients

Makes 6 servings

　　3/4 cup sugar

　　1/4 cup water

　　1 3/4 cups dry-roasted peanuts

　　1 1/2 teaspoons Middle Eastern rose water

　　

Step 1

Line a baking sheet with foil. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Stir in peanuts and boil, stirring frequently, until syrup thickens, about 8 minutes. Reduce heat to moderately low and stir in 1/4 teaspoon salt. Continue cooking, stirring and scraping any bits of crystallized sugar from side of pan into mixture (it will become very gritty), until sugar is golden brown, 2 to 3 minutes more. (Sugar will still be gritty.)

　　

Step 2

Remove from heat and stir in rose water. Spread nuts on foil to cool completely, about 20 minutes.

　　Cooks' note:

　　Nuts keep in an airtight container at room temperature 1 week.