There are smells that take you straight back to childhood! The smell of hot scrunchies, on a fairground stand, is one of them: that scent of caramelized sugar that perfumes the air and makes your mouth water.
Good news: these crunchy caramel-coated peanuts are very easy to make at home, with three ingredients and a pan.
Here is the recipe, tips for successful caramelization every time, and a delicious solution for those who prefer to enjoy them without cooking.
The favorite, the funfair treat
The chouchou is simply a peanut coated in a crunchy caramel, sometimes slightly pink, and is best known at funfairs and markets, sold still warm in a small cone.
Depending on the region, it is also called peanut praline, but the principle remains the same: sugar, peanuts and lots of indulgence.
Its magic lies in a perfect contrast: the crunch of the caramel, the melt-in-your-mouth texture of the roasted peanut, and that touch of salt that awakens the sugar.
A simple, generous and terribly addictive pleasure!
Homemade choux pastry recipe
For a large bowl to share, you will need 250g of unsalted peanuts, 150g of sugar, 5cl of water and a pinch of salt.
- Pour the sugar and water into a heavy-bottomed pan and bring to a boil.
- Add the peanuts and stir constantly over medium heat. The sugar will initially whiten and become grainy: this is normal, don't worry. As you continue stirring, it will melt again, then caramelize and coat the peanuts with a beautiful amber layer.
- Pour immediately onto a sheet of baking paper, separate the peanuts with a fork and let cool.
To add variety, add a pinch of cinnamon or vanilla at the end of cooking, or some sesame seeds for even more crunch.
Tips for successful caramelization
The secret lies in one word: stir without ever stopping because that's what spreads the caramel and prevents it from burning.
Keep the heat medium rather than high: caramel that is too hot quickly turns bitter.
Don't panic at the "sanding" stage, where the sugar becomes white and powdery, as it will melt again on its own afterwards.
Finally, separate the brittle quickly, before the caramel hardens. Stored in an airtight container, they will stay crunchy for a good week.
Want to make scrunchies without getting out the saucepan?
Caramelization requires a bit of skill, and you don't always have time to watch your pan.
To rediscover the true taste of the fairground without effort, you can find excellent artisanal chouchous , crunchy and generously caramelized, like those prepared by some fine grocery stores in Provence.
Perfect for an aperitif, a snack, or simply to nibble on while watching a movie!
Whether homemade or handcrafted, scrunchies have that little taste of holidays and carefree days, and a handful is enough to bring back a smile.
So go ahead and try it, and save some for others!
