Maní tostado

Step 1: Heat the oven to 350°F (325°F fan). Spread 10 ½ oz raw peanuts in their red skins on a baking tray in a single layer.

Step 2: Roast for 12–15 minutes, shaking the tray halfway. They are ready when the skins look dry and crackly and a nut split in half is light gold inside and smells toasty. Common mistake: judging by the outside; the red skins hardly change colour, so always break one open.

Step 3: For salted maní, stir 1 tsp fine salt into 2 tbsp water until dissolved, tip the hot peanuts into a bowl, pour over the brine and toss. Spread them back on the tray and return to the switched-off oven for 3 minutes, until the salt has dried into a fine white bloom.

Step 4: For sugared maní, warm 2 ⅛ oz white sugar and 3 tbsp water in a wide pan over a medium heat until it bubbles, add half the roasted peanuts and stir constantly for 4–6 minutes, until the syrup turns sandy and clings to every nut. Spread on a lightly oiled tray and separate with a fork; the sugar is very hot.

Step 5: Leave to cool completely, about 10 minutes; they crisp up as they cool. Roll squares of clean paper into cones, fold the bottoms and fill them the Havana way, or keep the nuts in a jar for up to 2 weeks.