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Recipe: Eric Randall's maple coated peanuts

Eric Randall's hands with syrup sample

As explored in today's Buffalo News article, Genesee County syrup maker Eric Randall has enjoyed his homegrown maple syrup countless ways, but this recipe is his favorite. When he's making maple peanuts, he has to stop himself from eating the whole batch. Use your favorite kind of nuts; Randall prefers unsalted dry roasted peanuts. It might take a few tries to get it right, he said, but it's worth the fuss.

News photographer Sharon Cantillon took terrific pictures of Randall's syrup-making process. Check them out here.

Syrup makers across New York State, including Randall and more than 30 others in Western New York, are inviting visitors to watch them work during Maple Weekend. It's two weekends, actually, March 20-21, and March 27-28. Several are serving up pancakes on site or nearby.

Eric Randall's Maple Coated Nuts

   2 pounds nuts, like unsalted dry-roasted peanuts, walnuts or pecans
   1/2 cup maple syrup

    Make sure the nuts are dry. Place in a low heat oven for 3–5 minutes.
    Heat syrup to 240 degrees. Use thermometer check the temperature.
    Immediately stir into the nuts and continue stirring until the coating crystallizes on the nuts. Spread on single layer on cookie sheet and cool
    Package in air-tight containers.

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