Caramelized Chickpeas

Yummy note: Even before picking my assignment this month for the Secret Recipe Club, I knew I wanted to challenge myself a bit more than normal. I wanted to use what I already had in my kitchen to make something, so that meant no crazy long grocery list to get stuff. I was excited to see I was assigned Averie's blog called Love Veggies and Yoga. It was perfect, as I found lots of simple recipes, fresh ingredients, and not calling for too many weird ingredients that I didn't have. She had some great healthy recipes to pick from, not to mention even some sweet treats. Just recently, Averie posted this-- can I say I can't wait to make her newest creation of these butterfinger bars, as I have lots of leftover candy corn! My final three was narrowed down to this hearty vegetarian southwestern soup; the recipe with ketchup in the title, as anyone that knows me well, my daughter and I love ketchup;  or the fake me out honey roasted "peanuts" recipe featuring chickpeas.  Drum roll, please... the one I ended up picking was the Caramelized Chickpeas!   

Caramelized Chickpeas
(aka Caramelized Garbanzo Beans)

Ingredients:1 can (15 oz.) of chickpeas (also called garbanzo beans)
2/3 c brown sugar
1/2 c white sugar
1 - 1 1/2 tsp cinnamon
a pinch or two of coarse salt for dusting at the end

Directions: Drain and rinse your can of chickpeas. Stir the sugars and cinnamon together. Put sugar-cinnamon mixture in a bowl or a covered container. Roll the chickpeas in the sugary mixture, or shake container gently to coat your chickpeas in all of the sugary goodness. I like to keep a hand free and fairly clean in the kitchen nowdays with this little chickpea cruising around now getting into more stuff.

I love to shake things, mommy--let me help!

Place coated chickpeas on a foil or parchment covered pan or cookie sheet. This is SUPER important. As Averie noted on her blog this mix "...will have you cursing." Indeed, I see why. lol. It gets very sticky and gooey, but oh, so delicious... so just prepare yourself for caramely mess :)

Bake the chickpeas at 375 degrees for about 30-40 minutes or until bubbly good. Make sure you watch it closely towards the end, as you don't want to burn your caramelized chickpeas, so I always go by the "nose knows" in the kitchen so when it smells good, it is probably about done.

Allow chickpeas to cool before indulging, as they get crunchier as they cool, then enjoy!



Oh, and I forgot to mention... the crispy little caramel left bits, aka, awesome toppers for my caramel coffee drinks I make! mmmm...  



If you'd like to participate in the monthly secret recipe fun, or learn more about our group, check out the site http://www.secretrecipeclub.com.