ALMOST-FAMOUS HONEY-ROASTED PEANUTS
Nuts4Nuts started as a single pushcart in New York City in 1993. But now, on any given day, more than 80 carts are parked all over Manhattan, dishing out little wax-paper bags of warm candied peanuts. Locals and tourists love the signature treat, and they really go nuts this time of year: Sales double during cold-weather months. The business owners won't part with their famous recipe, but the chefs in Food Network Kitchens crafted this version, and it's just as sweet.
Provided by Food Network Kitchen
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
- Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
- Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.
THE BEST PEANUT BUTTER COOKIES
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
- Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
- Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
- Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
HONEY ROASTED PEANUT BUTTER COOKIES
I love honey roasted peanut butter and peanut butter cookies so I decided to combine the two using my all time favorite peanut butter cookie recipe. These are certain to be a big hit at your next bake sale they freeze well if they make it that far.
Provided by susan simons
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- 2. Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
- 3. Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
- 4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
- 5. Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.
HONEY-PEANUT BUTTER COOKIES
When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
HONEY ROASTED PEANUTS
Make your own! I was surprised not to find this recipe on here - it's very easy and tastes better than store bought canned. I clipped this recipe from some newspaper. If you like really sweet then try sprinkling with sugar. DO NOT USE MARGARINE - THEY WILL BURN OR GET TOO DARK. Photos taken by me on 2/26/06.
Provided by GeeWhiz
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Place peanuts in a bowl.
- Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
- Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
- Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
- *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
- *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
- These taste great while they're warm! (and may leave a little butter on your fingers).
Nutrition Facts : Calories 496.7, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 64.2, Carbohydrate 20.4, Fiber 6.2, Sugar 11.5, Protein 18.9
HONEY-ROASTED PEANUT COOKIES
These crisp and crunchy cookies have a sweet-salty flavor plus bits of honey peanuts!
Provided by Wendy Sondov
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In medium bowl, whisk together flour, salt, and baking soda.
- Using an electric mixer, cream together the butter and sugar, about 2 minutes. Lower mixer speed and add egg and vanilla. Raise speed and continue mixing until light and fluffy, about 3 minutes.
- On low speed, gradually add flour mixture. Mix until combined.
- Stir in peanuts.
- Using a small cookie scoop (2 teaspoons) place dough on prepared baking sheet about 3 inches apart. Using finger tips (moisten slightly if sticking) flatten the dough balls slightly to 1 ½" diameter.
- Bake 10-13 minutes, until edges are golden. Don't under cook or the cookies will not be crunchy. Cool on wire racks.
- Store at room temperature for up to 10 days in an airtight container.
Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 26 mg, Fiber 1 g, Sugar 7 g, Calories 70 kcal, ServingSize 1 serving
HOT HONEY PEANUT BUTTER COOKIES
These cakey cookies have a pleasing heat that lingers. Use a good, local spicy honey, or make your own -- see our Cook's Note.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
HONEY ROASTED PEANUT COOKIES
These cookies are chewy, and the glaze is just the right amount of sweet. It's a great peanut butter cookie recipe by itself. The glaze is an extra touch for something original!
Provided by Stephanie Z.
Categories Dessert
Time 15m
Yield 5 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Blend butter, peanut butter, and sugars.
- Add in honey and egg. Mix well.
- Stir in baking soda, then add flour a little at a time.
- Spoon onto cookie sheet, and bake 9-12 minutes until golden.
- While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
- Drizzle over cookies. Top with honey roasted peanuts.
Nutrition Facts : Calories 2225.3, Fat 122, SaturatedFat 48.3, Cholesterol 273.3, Sodium 1368.1, Carbohydrate 257.1, Fiber 11, Sugar 171.5, Protein 46
HONEY ROASTED PEANUT BUTTER COOKIES
Honey Roasted Peanut Butter Cookies made with peanut butter and lots of honey roasted peanuts. Soft, chewy and delicious peanut butter cookie recipe with tons of peanut flavor!
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Beat butter with sugars for about 2- 3 minutes. Add peanut butter and mix 1-2 more minutes. Mix in eggs and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix until well combined. Stir in half of the peanuts.
- Use a cookie scoop to scoop out cookies onto parchment or silicone-mat lined cookie sheets. Lightly press the rest of the nuts on top of the cookies.
- Bake for about 14 minutes. The very edges should be a light golden brown, but cookies should still be really soft in the middles. They may look slightly underdone but that's ok!
Nutrition Facts : Calories 211 kcal, Carbohydrate 20 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 140 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 8 g, ServingSize 1 serving
HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES
The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.
Provided by Nimz_
Categories Drop Cookies
Time 45m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- In a mini food processor or blender, process 1 cup oats until ground fine.
- Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
- Add in eggs, one at a time, the vanilla and peanut butter.
- Mix well until smooth and creamy.
- Mix in the flour mixture until combined.
- Fold in swirl chips and toffee bits.
- Heat oven to 325°F.
- With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
- Bake cookies for about 16-18 minutes or until golden brown.
- Cool cookies for 5 minutes and transfer to racks to cool completely.
- Cookies will be about 3 1/2 - 4 inches wide.
Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6
HONEY-ROASTED PEANUT THUMBPRINTS
A peanut butter and jelly sandwich in cookie form, these nostalgic treats are just as appealing to grown-ups as they are to kids. Using a combination of honey-roasted and salted peanuts gives them a sweet-salty complexity, while a shot of citrus zest adds brightness. Feel free to substitute other jam flavors for Concord grape. But don't use jelly: It's too thin and will melt right out of the cookies as they bake.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 25m
Yield About 3 dozen cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
- In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
- Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
- Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
- Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
- Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.
More about "honey roasted peanut cookies food"
HONEY SWEETENED PEANUT BUTTER COOKIES - BLESS THIS MESS
From blessthismessplease.com
HOMEMADE HONEY ROASTED PEANUTS - SERVED FROM SCRATCH
From servedfromscratch.com
HONEY-ROASTED PEANUT COOKIES RECIPE - RECIPES.NET
From recipes.net
PEANUT BUTTER & HONEY BANANA MUFFINS - CAKE COOKING …
From cakecooking-recipes.blogspot.com
PEANUT BUTTER BEYOND THE BREAD: 5 WAYS TO EAT PEANUT BUTTER
From slurrp.com
HONEY ROASTED PEANUT COOKIES – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
HONEY-NUT PEANUT COOKIES RECIPE - FOOD.COM
From food.com
EASY PEANUT SAUCE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
HONEY ROASTED PEANUTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE PEANUT COOKIES | VERY BEST BAKING - TOLL HOUSE®
From verybestbaking.com
HONEY ROASTED PEANUT BUTTER COOKIES - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
SOFT PEANUT BUTTER COOKIES WITH ROASTED PEANUTS - FOOD & WINE
From foodandwine.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CINNAMON PITA CRISPS WITH PEANUT HONEY DIP RECIPE - FOOD.COM
From food.com
JUMBO HONEY-ROASTED PEANUT BUTTER SANDWICH COOKIES - FOOD.COM
From food.com
LEVAIN BAKERY CARAMEL COCONUT CHOCOLATE CHIP COOKIES
From modernhoney.com
HONEY ROASTED PEANUT BUTTER COOKIES RECIPE | LAND O’LAKES
From landolakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love