SUGAR PEANUTS
My parents used to make this easy 3-ingredient snack for football parties. They are great to munch on and everyone loves them.
Provided by Melissa
Categories Appetizers and Snacks Nuts and Seeds
Time 40m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan over medium heat, combine sugar and water. Bring to a boil, and stir until sugar is dissolved. Add peanuts, and cook stirring, over medium heat until peanuts are evenly coated, and no syrup is left in pan. Spread nuts out on a baking sheet.
- Bake in preheated oven for 20 minutes, stirring every 5 minutes to evenly roast peanuts.
Nutrition Facts : Calories 243 calories, Carbohydrate 24.7 g, Fat 14.4 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 2 g, Sodium 5.6 mg, Sugar 21.1 g
SPICY CHIPOTLE PEANUTS
These spicy peanuts are packing a hint of sweetness and a bit of tangy lime zest.
Provided by Food Network Kitchen
Time 40m
Yield about 4 cups
Number Of Ingredients 10
Steps:
- For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside.
- For the nuts: Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
- Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.
CRISP SEAWEED WITH PEANUTS
This delectable appetizer, a speciality of the coastal city of Ningbo, combines the crisp dark frizz of deep-fried seaweed with fragrant red peanuts. A sprinkling of sugar sets off the salty, umami taste of the vegetable. It's traditionally made with a kind of branched string lettuce or gutweed that grows like a carpet of strandy green hair along the shoreline near Ningbo, and has a mesmerizing fragrance and flavor. It's known as tai cai or tai tiao in Chinese, and is used in both sweet pastries and savory dishes. I've never found branched string lettuce for sale outside China, but once when I was walking along a beach in southern England I caught its unmistakable scent on the wind. I returned to London with bagfuls of seaweed, which I dried out and used in a few Ningbo dishes. If you can find clean, wild branched string lettuce, which you will recognize from its resemblance to skeins of green hair, do dry it and use it in the following recipe. Otherwise, I offer you a favorite cheat of Chinese restaurants in the UK, which often serve "crispy seaweed" made from deep-fried cabbage leaves: delicious, and strikingly similar in effect to the original dish.
Provided by Food Network
Time 40m
Yield 4 to 6 servings as a snack
Number Of Ingredients 6
Steps:
- If using spring cabbage, cut out and discard the thick stem from the center of each leaf. Lay the leaves on top of each other, roll them up and slice as thinly as possible. You should end up with 1 - 2 mm strips of cabbage. If using kale, strip the curly leaves from the stems and break them into small pieces. If using dried seaweed, separate it into strands following the line of the "hair" and then cut it into 1/6-in (5m) pieces.
- Put the peanuts in a seasoned wok with the cooking oil and heat gently to 260 - 275 degrees F (130 - 140 degrees C) until there is a gentle fizzing around the nuts -- it's easiest to use a thermometer for this. Deep-fry at this temperature for 15 - 20 minutes, until the nuts are glossy, crisp and fragrant (if you taste one, carefully, you will be able to tell when it has lost its raw crunch). Remove with a slotted spoon and drain on paper towels.
- Reheat the oil to 350 degrees F (180 degrees C). Add the cabbage or kale in two or three batches and deep-fry for a couple of minutes, or until crisp. Remove with a slotted spoon and drain on paper towels. If using seaweed, heat the oil to 300 - 320 degrees F (150 - 160 degrees C) and deep-fry very briefly until crisp. Remove with a slotted spoon and drain on paper towels.
- Mix the peanuts and cabbage "seaweed" together, season with salt, then add the sugar and serve. If you are using real branched string lettuce, you won't need any salt.
CRUNCHY CRUST PEANUT PIE
Peanuts add crunch to the graham cracker crust in this no-bake pie. Peanut butter, cream cheese and whipped topping make the filling irresistible.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings, 1 slice each
Number Of Ingredients 8
Steps:
- Mix cracker crumbs, peanuts, 1/4 cup of the sugar and the butter; press firmly onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, remaining 1/2 cup sugar, the peanut butter and milk in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Pour into crust.
- Refrigerate several hours or until chilled. Cut into 8 slices. Store leftover pie in refrigerator.
Nutrition Facts : Calories 400, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 26 g, Protein 6 g
SUGARED PEANUTS
"I tend to make these only for special occasions, such as holidays, because I cannot keep my husband and son (and myself!) away from them. They never last long, so you might want to make a double batch. -Polly Hall, Rockford, Michigan
Provided by Taste of Home
Categories Snacks
Time 50m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes. , Spread peanuts in a single layer in a greased 15x10x1-in. baking pan; sprinkle with salt. , Bake at 300° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.
Nutrition Facts :
SPICY GARLIC-HERB PEANUTS
Put out these peanuts with garlic, rosemary and chiles for any party or game night.
Provided by Food Network Kitchen
Time 40m
Yield about 4 cups
Number Of Ingredients 9
Steps:
- For the garlic-herb spice blend: Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
- Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the chiles and transfer to a large bowl.
CHOCOLATE PEANUT BUTTER PEANUTS
Provided by Food Network
Time 25m
Yield about 4 servings
Number Of Ingredients 5
Steps:
- In a microwave-safe container, heat the chocolate chips on high for 30 seconds. Stir and heat again for another 30 seconds. Stir in the cayenne pepper. Pour the chocolate into the peanut-shaped mold to coat lightly. Quickly tip the mold over and pour out the excess chocolate. Set aside to harden.
- In a food processor, process the peanuts with the honey and peanut oil. Blend well for 1 minute. Fill the chocolate peanut mold with the blended peanut mixture just shy of the top of the mold. Reheat the left over chocolate in the microwave until melted and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Refrigerate for 5 minutes, and then remove the candies from the mold. Store at room temperature.
FRIED PEANUT-CRUSTED CHICKEN SANDWICHES
This recipe may seem to have many components, but let me tell you: it's so worth it! The crunchy peanut-coated chicken gets a hint of spiciness from the hot pepper jelly. Paired with a tangy, cool vegetable salad to tame the heat, it's a match made in heaven.
Provided by Kardea Brown
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the buttermilk marinade: Stir together the buttermilk, soy sauce, ginger and garlic powder in a bowl. Pound the chicken to an equal thickness (no thicker than 1 inch; this helps it cook evenly.) Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, and turn to coat. Seal the bag or cover the dish and refrigerate at least 2 hours or up to overnight.
- Make the pickled carrot-cucumber salad: Stir together the sugar, vinegar, salt and pepper in a medium bowl. Add the carrots, cucumbers, radishes and green onions, and toss to coat. Refrigerate until ready to serve. (The flavors will improve with standing time.)
- For the peanut-crusted chicken: Pour enough oil into a Dutch oven to reach 3 inches up the sides. Heat the oil to 325 degrees F.
- Remove the chicken from the marinade and discard the marinade. Sprinkle the chicken with salt and pepper. Stir together the flour, garlic powder and ginger in a shallow dish. Lightly beat the eggs in a separate shallow dish. Combine the panko and peanuts in a third shallow dish. Dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg, then in the panko mixture, pressing to adhere.
- Fry the chicken in 2 batches, turning occasionally, until browned and crispy and the internal temperature of the chicken reaches 165 degrees F, 10 to 15 minutes. Remove to a wire rack to drain. Drizzle with the pepper jelly.
- To serve, spread the peanut sauce on the buns. Place a piece of chicken on each bun bottom. Top with the pickled carrot-cucumber salad, cilantro and bun tops. Serve immediately.
NUT PIE CRUST
This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.
Provided by Mercy
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the ground nuts, butter and sugar.
- Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
- Bake at 350°F for 10 to 12 minutes.
- Cool and fill, as desired.
Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5
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