Cinnamon Glazed Peanuts Food

NYC NUT STAND CINNAMON & SUGAR PEANUTS

Steps:

• Line 15x10x1-inch pan with cooking parchment paper.
• In 12- or 14-inch cast iron skillet, beat sugar, water and vanilla paste with whisk. Stir in peanuts. Cook over medium heat, stirring occasionally, until mixture begins to boil rapidly, about 5 minutes. Cook, stirring constantly, until liquid reduces and sugar crystallizes on peanuts. Continue to cook and stir until peanuts are dry and crusty looking.
• Reduce heat to low; continue to cook and stir as sugar begins to turn to syrup and pool in bottom of skillet. Use spoon to continuously toss peanuts in syrup as it forms. Continue to do this until peanuts are golden brown, about 15 minutes.
• Sprinkle peanuts with cinnamon; toss to evenly distribute. Pour peanuts into pan; spread in single layer, breaking up any large clumps. Cool completely, about 1 hour. Store in an airtight container.

CINNAMON-GLAZED PEANUTS

Steps:

• Place peanuts in a greased 11x7-in. disposable foil pan. Sprinkle with brown sugar and cinnamon. Drizzle with honey and dot with butter., Grill, uncovered, over medium heat for 10 minutes, stirring occasionally, or until sugar is bubbly and peanuts are golden brown. Remove from the grill; stir in vanilla. , Transfer to waxed paper to cool completely. Store in an airtight container.

CINNAMON-ORANGE GLAZED NUTS

Steps:

• Heat oven to 400ºF.
• Cook water and sugar in medium skillet on medium heat 5 min. Remove from heat.
• Stir in zest and cinnamon. Add nuts; stir until evenly coated.
• Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 10 min.; cool.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

CINNAMON GLAZED ALMONDS

Steps:

• Preheat oven to 325 degrees.
• Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes.
• Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks.
• Gently fold in almonds and cinnamon.
• Pour almond mixture onto pan; toss with butter.
• Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp.
• Serve warm or at room temperature.
• Store cooled almonds in airtight container up to 2 weeks.

GLAZED PEANUTS

Steps:

• Place all ingredients in baking dish.
• Stir well to combine.
• Heat oven to 150°C Place in oven and cook for about 1 hour, stirring regularly.
• Leave to cool before storing in jars.