Peanuts as in growers, diet and sweet recipe

The groundnut, goober and monkey nut are all names used for what most of us know as the peanut. A legume crop which may be considered a grain is grown primarily for its edible seeds. The tropics and subtropics are the main places you will find peanuts growing. However, peanuts are grown in the United States as well.

There are three major areas where peanuts are produced in the United States.

• The southeastern United States region includes Alabama, Georgia, and Florida. 
• The southwestern United States region includes New Mexico, Oklahoma, and Texas. 
• The general eastern United States includes Virginia, North Carolina and South Carolina

There are good reasons for everyone including dieters to love peanut butter. Some of these reasons are:

• Peanuts and peanut butter are packed with fiber and protein. The feeling of being satisfied lasts for about 2 1/2 hours helping to manage the hunger. Most high carb foods only keep the body satisfied for around 30 minutes. 
• Peanuts can increase the metabolic rate. 
• The fat in peanuts is considered "good fat" and provides satiety and taste satisfaction. Peanuts stabilize your blood sugar with their low hypoglycemic index and decrease cravings. 

Candied Peanuts

2 cups (275g) raw or roasted (unsalted) peanuts

1 cup (200g) sugar

1/3 cup (75ml) water

a sprinkle of coarse sea salt, or smoked salt

optional: ground cinnamon or chili powder

In a wide, heavy-duty skillet, mix the peanuts with the sugar and water. Cook the ingredients over moderate heat, stirring frequently, until the liquid seizes up. It will take a few minutes.

At this point, the peanuts will get crusty and the sugar will crystallize.

The peanuts will become dry and sandy, which is perfectly normal. Don’t worry; you didn’t mess up. Lower the heat and keep going, scraping up any syrup collecting in the bottom of the pan and stir the peanuts in it, coating them as much as possible.

As you go, tilt the pan, removing it from the heat from time-to-time to regulate the heat and the syrup, so you can coat the nuts with the liquid as it darkens without burning the peanuts or the syrup. This is the only tricky part—I like to get the peanuts as deeply-bronzed as possible. if the mixture starts to smoke, remove it from the heat and stir.

Right before they’re done, sprinkle the peanuts with a sizable pinch of flaky salt (and pinch of cinnamon or chili powder, if you want), stir them a couple of times, then tilt the peanuts out onto a baking sheet or a marble countertop.

Let the peanuts cool completely, then break up any clumps. Store in an airtight container, where they’ll keep up to a week.

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