SPICED PEANUTS
Liven up plain peanuts with a sweet-and-spicy blend of flavors from sugar, cumin and cayenne pepper. You'll want to double...or triple...the recipe!-Holly Kunkle, Walton, Kentucky
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 335 calories, Fat 28g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 266mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
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.
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.
HOT AND SPICY PEANUTS
Garlic and chili powder spice up this make-ahead snack.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 28m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard.
- Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month.
Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1/4 cup, Sodium 140 mg
SPICY HOT PEANUTS
These are quite spicy and great served on race day with a couple of cold beers. If you prefer a somewhat tamer flavor use chili powder instead of cayenne pepper. Either way they are a spicy addition to any race or game day!
Provided by Deneece Gursky
Categories Other Appetizers
Number Of Ingredients 3
Steps:
- 1. On medium heat, heat the oil in a skillet. Once heated stir in the cayenne pepper. Now add peanuts and stir. Continue stirring non stop for about 2 to 3 minutes. Make sure they are all coated and heated. Remove from heat.
- 2. You can serve these after completely cooled or when they are still warm.
HOT AND SPICY PEANUTS
Wow! These peanuts are addicting! They are easy to make and would be great for a party. Make sure to drain very well after cooking or they will be greasy. The recipe comes from the Betty Crocker Christmas cookbook.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
- Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
- Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
- May be stored in a tightly covered container at room temperature.
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.
ROSEMARY PEANUTS
Provided by Food Network
Time 30m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Finely chop rosemary and add with sugar to saucepan. Add enough water to make wet sand texture. Simmer on low heat until mixture is just starting to turn beige. Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly. Cool the peanuts before serving to allow the syrup to harden.
HONEY PEANUTS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons peanut oil in a skillet over medium heat. Add 2 tablespoons honey, 3/4 cup peanuts, 4 sliced scallions and 1/2 teaspoon each red pepper flakes and five-spice powder. Cook, stirring, until glazed, about 10 minutes. Stir in 1 teaspoon balsamic vinegar and cook 1 minute. Transfer to a foil-lined baking sheet; season with salt and let cool.
BURNT PEANUTS
As far as my family's concerned, I can't make burnt peanuts too often. In fact, I save pint jars throughout the year as containers for this popular Christmas present. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 55m
Yield about 4 cups.
Number Of Ingredients 4
Steps:
- In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15x10x1-in. baking pan; separated with a fork. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
Nutrition Facts : Calories 153 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
SPICY PEANUTS
It's always nice to have something simple for guests to nibble on while mingling. These special peanuts are just the thing. Crushed red pepper flakes and chili powder turn up the heat on this classic party fare.-Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 4-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large heavy skillet, heat oil and pepper flakes over medium heat for 1 minute. Add peanuts and garlic. Cook and stir for 3-5 minutes or until lightly browned. Drain on paper towels. , Transfer to a large bowl. Sprinkle with chili powder and salt; toss to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 246 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 4g fiber), Protein 10g protein.
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