Cajun Spiced Peanuts Food

CAJUN BOILED PEANUTS RECIPE (3 WAYS!)

Steps:

• INSTANT POT BOILED PEANUTS: (77-93 Minutes) Place the peanuts in a 6 or 8 quart Instant Pot. Add the salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 4 quarts water... Or enough to cover the peanuts when you push them down.
• Lock the lid into place. Set on Pressure Cook High for 77 minutes for green peanuts or 93 minutes for raw peanuts. Once the timer goes off, perform a natural release. Once the steam button drops it's safe to open the Instant Pot.
• STOVETOP BOILED PEANUTS: (2-8 Hours) Place a large 6-8 quart dutch oven over high heat. Add the peanuts, salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 4+ quarts of water, or enough to cover the peanuts when they are pushed down.
• Cover the pot and bring to a boil. Once boiling, stir well, then lower the heat to a mild simmer. Cover and cook for 2-3 hours for green peanuts or 6-8 hours for raw peanuts. Check the water level every hour and add warm tap water if needed.
• CROCK POT BOILED PEANUTS: (22-38 Hours) Set out a large 6+ quart crock pot. Add the peanuts, salt, cajun seasoning, crushed red pepper, liquid smoke, and garlic powder. Pour in 3-4 quarts water, or enough to cover the peanuts when they are pressed down.
• Cover the crock pot and set on low. Cook for 22-24 hours for green peanuts, and 36-38 hours for raw peanuts. Add water every 8 hours if needed.

SPICY CAJUN PEANUTS

Steps:

• Heat the vegetable oil in a skillet over medium heat.
• Add the Cajun seasoning and cayenne pepper to the oil and cook, stirring, for a few seconds.
• Add peanuts to skillet and cook for 2 to 3 minutes. stirring constantly. Serve warm or at room temperature.
• Enjoy.

ROASTED CAJUN NUTS

Steps:

• Preheat the oven to 200 degrees F. Line a baking pan with parchment.
• Mix the sugar, Cajun seasoning and cayenne together in a small bowl. If your Cajun seasoning does not contain salt, add 3/4 teaspoon salt.
• Mix the warm bacon fat or butter with the garlic in a large bowl. Add the almonds, cashews, pecans and peanuts and toss to coat well.
• In another large bowl, whisk the egg white vigorously until foamy. Add the nuts to the egg white and toss to coat. Add the seasoning mix and toss to coat.
• Spread the nuts on the prepared baking pan in a single layer. Bake, stirring every 10 to 15 minutes, until glossy and lightly toasted, about 1 hour. Cool completely; the nuts will crisp as they cool.

CAJUN PEANUTS

Steps:

• Heat oven to 350°F.
• Beat egg white with fork in medium bowl until foamy. Add seasonings; mix well. Stir in nuts.
• Spread onto bottom of 15x10x1-inch pan sprayed with cooking spray.
• Bake 10 min. or until nuts are toasted and dried. Cool completely.

SPICED PEANUTS

Steps:

• Place peanuts in a small bowl; drizzle with oil and toss to coat. Combine sugar and seasonings; sprinkle over nuts and toss to coat., Transfer to an ungreased 15x10x1-in. baking pan. Bake at 300° for 20-25 minutes or until lightly browned, stirring occasionally. , Spread on waxed paper to cool. Store in an airtight container.

RACHAEL'S SUPERHEATED CAJUN BOILED PEANUTS

Steps:

• Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

CAJUN SPICED PEANUTS

Steps:

• Heat oil in a skillet over medium heat.
• Stir in seasoning and cayenne.
• Add peanuts to skillet; cook for 2 minutes stirring constantly.
• Serve warm or at room temperature.
• Store for up to 3 weeks in a tightly covered container.

SPICY CAJUN BOILED PEANUTS

Steps:

• In a large pot, bring ingredients to a boil.
• Once boiling, reduce heat to medium/low. Cover partially with a lid and simmer for 1½ hours.
• Check the consistency of one peanut. It probably will not be soft yet.
• Cover and continue simmering and stirring every so often. Check every hour to see if the peanuts are soft and chewy. Add additional water if needed. (I added and additional 3 cups towards the end)
• Once the peanuts are done cooking, remove from heat and allow to cool for 10-15 minutes. (I cooked my peanuts for 4 hours, cooking times vary)
• Serve hot or cold. Refrigerate peanuts in an airtight container with some of the cooking liquid.

CAJUN SPICED NUTS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk together the sugar, Cajun seasoning and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the nuts and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.

CAJUN PEANUTS

Steps:

• Mix salt, chili powder, cayenne pepper, peanuts and oil together. Place on cookie sheet. Roast in 350 degree oven until golden brown.

CAJUN BOILED PEANUTS

Steps:

• In large steel stock pot (for outside use) place peanuts and fill with water 3/4 full.
• Add all but the jalapeños.
• Place on gas burner and heat until boiling.
• Boil at a steady boil for about 6 hours, adding water as needed to keep pot at least half full.
• Stir occasionally.
• During last 2 hours add jalapeños.
• Taste at the end of the 6 hours for doneness. They should be completely soft and the inside of the shells are completely "wet" looking--no white remains visible.
• Eat hot or cold!
• They are great!
• Freeze some for later--just heat in microwave to enjoy that fresh out of pot taste again!

SPICY CAJUN BOILED PEANUTS

Steps:

• Wash raw peanuts in shell.
• Soak peanuts in water to cover 45 minutes to loosen any remaining dirt.
• Drain peanuts, and rinse well under cold running water.
• Place peanuts, salt, and remaining ingredients in a 12-quart Dutch oven.
• Add 1 3/4 gallon water; stir well.
• Cover and bring to a boil; decrease heat and simmer 4-6 hours or until tender (peanuts are done when texture is tender and firm, but not crunchy--similar to cooked pinto beans).
• Drain peanuts, and store in zip-lock plastic bags in refrigerator for up to 2 weeks, or freeze in zip-lock plastic freezer bags for up to 2 months.

CAJUN SUGARED PEANUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid.
• Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer.
• Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

SWEET AND SPICY CAJUN ROASTED PEANUTS

Steps:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.
• Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.