In a medium pot, combine all but oil. 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 oil over medium. With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to skillet. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brow, 5 to 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.
Originally Submitted
6/18/2011
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