Honey Roasted Peanut Thumbprints Food

HONEY-ROASTED PEANUT THUMBPRINTS

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.

PEANUT BUTTER THUMBPRINTS

Steps:

• HEAT oven to 375 degrees F.
• COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
• COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
• SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
• BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
• SPOON preserves into center of each cookie. Place on cooling rack to cool completely.

ALMOST-FAMOUS HONEY-ROASTED PEANUTS

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.

HONEY ROASTED PEANUTS

Steps:

• In a small bowl, mix white sugar with salt until blended, and set aside. Stir the honey, brown sugar, and water together in a large pan over medium-low heat until the mixture boils and the sugar crystals have dissolved. Cook the syrup until thickened and bubbling, 10 to 15 minutes. Stir in the peanuts, remove from heat, and mix in the butter. Place the peanuts into a deep bowl, sprinkle with white sugar-salt mixture, and shake the dish to coat with sugar mixture and prevent the peanuts from sticking together. Let cool.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

HONEY ROASTED PEANUTS

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).

HONEY PEANUT SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil and coat with cooking spray. Sprinkle 2 cups peanuts in the pan. , In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down. Cover and refrigerate for at least 45 minutes. , Lift foil out of pan; cut into squares. Store in an airtight container.

CHOCOLATE-PEANUT BUTTER THUMBPRINTS

Steps:

• Blend first four ingredients.
• Add sifted dry ingredients.
• Form into balls and press down with damp thumb.
• Fill each thumbprint with about 1/2 teaspoon of melted chocolate.
• Bake at 350° for 12-14 minutes.
• Cool in refrigerator or freezer before packaging.