Crispy caramelized garlic sugar snap peas can be whipped up in about 20 minutes! Easy side dish recipe for weeknight dinners or special occasions.
Trim ends of snap peas.
Prepare an ice bath. Fill a large bowl with ice then add in water to cover ice. Have it ready next to the sink so once you blanch the snap peas you can immediately drop the peas into the ice bath.
Bring a pot of water to boil. Once the water is boiling add the snap peas and cook for 90 seconds - 2 minutes. Drain and immediately drop peas into the ice bath to stop cooking. Leave in ice bath for 2 minutes, then drain water and shake off as much water as possible from the peas and set aside. SEE NOTES IF PREPARING EARLY IN THE DAY.
While the water is coming to a boil, peel the garlic and mince to very small pieces. Try to keep the pieces close in size so they cook evenly.
Place a heavy bottom pan onto the stove top and turn the heat to medium. Add olive oil.
Once the oil is hot, (about a minute) add the garlic and cook for about 10 minutes stirring continually. Don't be tempted to raise the heat to cook them faster.
Once the garlic is a nice caramelized golden brown you'll add the drained, blanched snap peas to the skillet with the garlic. Sauté for 5 minutes until snap peas are heated thru. Snap peas will be cooked but al dente with a crisp bite. If you prefer a softer snap pea, sauté for 7-10 minutes.
Place in a bowl for serving and sprinkle finishing salt and pepper. Serve immediately.
If preparing early in the day blanch the snap peas as directed. Caramelize the garlic to a nice golden brown. Then remove pan from heat. Stir in drained peas and set aside. Once cooled you can place in the fridge if its for more than a couple of hours. When ready to serve you will heat the pan to medium and cook until beans are hot and are cooked to al dente. It will take a little bit longer if they have been chilled in fridge and are very cold.