The results: crunchy, sweet, spicy and overall YUM-O!
The recipe does call for them to be fried and since we rarely fry anything I decided to do a few in the oven to see how they'd turn out...because we rarely fry anything, I fried the majority...I do love fried food.
There are a few things I'd tweak. The ones in the oven were good but needed to maybe cook longer so as to get crunchy. This may call for using a lower temp and cooking longer since they were a bit "soft". The fried ones were good but were very "sticky" and "greasy" feeling, but their crunch was great.
Overall a really fun snack to try!
........Here ya go!
Candied Spiced Chickpeas
- 1 can (15.5 oz) chickpeas, rinsed and drained
- 1 c. sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1 tsp. coarse salt
- 1/3 c. water
In a medium pot combine all ingredients over medium-high heat.
Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes.
Meanwhile, in a large skillet, heat 1 c. vegetable oil over medium (a chickpea should sizzle slightly when added).
With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil.
Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5-7 minutes.
With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels.
Immediately season with salt; let cool completely.
Store in an airtight container at room temp, up to 1 day).
I'm linking this to Tasty Tuesday and Hearth and Soul. Go check them out!
With Joy UNquenchable,