Peanuts stirred in sugar syrup until the coating turns crisp.
Maxi Angola documents paracuca as peanuts cooked with sugar and water. The syrup dries into a rough coating as the nuts are stirred. This draft awaits kitchen testing; quantities, yield and timings are estimates for verification.
- Prep
- 5 minutes
- Cook
- 25–35 minutes
- Rest
- About 20 minutes to cool
- Total
- About 1 hour, including cooling
- Serves
- About 400 g; 10 snack portions
- Difficulty
- Moderate
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Measure and prepare the ingredients first. Follow the texture and temperature checks in the method as well as the estimated timing.
Ingredients
Equipment
- Wide heavy saucepan paid link
- Long wooden spoon paid link
- Baking tray paid link
- Baking paper paid link
Method
Line a heatproof baking tray with baking paper. Put peanuts, sugar and water in a wide, heavy saucepan.
Bring to a steady simmer over medium heat, stirring often. Cook for about 20–25 minutes as the water evaporates. Lower the heat as the syrup thickens.
Stir continuously until the syrup turns sandy and the peanuts separate with a dry sugar coating. Continue gently for a few minutes, keeping the coating from burning. Do not taste hot syrup.
Spread the nuts on the prepared tray. Let one cool completely before checking the centre: it should be cooked and crisp. If still soft, dry the batch in a 150°C oven for 10–15 minutes, checking often. Cool completely before eating or storing.
Chef’s notes
Use a long-handled spoon and keep children away from the hot sugar. Judge the coating by its dry, sandy appearance rather than the clock alone.
Tips and variations
Avoid a non-stick pan that can be damaged by vigorous stirring. Sugar is hot enough to burn long after the heat is turned off.
Serve with
The photograph shows a comparable sugar-coated peanut snack photographed in Niger, not an Angolan kitchen-test batch.
Storage
Once fully cool and dry, keep airtight in a cool, dry place and use within 1 week for best texture.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on the ingredients and serving size.
Allergens
Contains peanuts.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Why did the coating clump? Stirring and gentle heat are needed as the water evaporates; spread the finished nuts promptly.
Sources and recipe context
Kitchen testing not yet confirmed by Sixto Carreon. This is an editorial adaptation. A smaller metric batch uses less starting water. An optional low-oven finish is included to dry nuts that remain soft; this needs verification during kitchen testing.
The featured image was adapted from a licensed real photograph using AI-assisted background, framing and lighting edits. It is not a Sixto kitchen-test photograph. The original shows a comparable sugar-coated peanut snack photographed in Niamey, Niger; it is not an Angolan test batch. Photographer, licence and editing details are in Editorial Standards.
