Crisp Seaweed With Peanuts Recipes

CRISP PEANUT BUTTER CHEWS

Steps:

• Line 2 large cookie sheets with waxed paper or foil.
• In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
• Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
• Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.

PEANUT CRISPS

Steps:

• Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
• Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
• Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

SUGAR-CRUSTED PEANUTS

Steps:

• Place the sugar in a small saucepan and pour the water around the edge to moisten it. Bring to a boil; then add the peanuts. Stir continuously until all the water is cooked away. Turn the heat to medium and continue cooking and stirring until caramelized.
• Dump the peanuts onto a slightly greased surface, like a piece of marble, and let cool slightly. Using your hands, and being careful not to burn yourself, separate them into individual glazed nuts. Let cool completely and store in an airtight container.

BRITISH CRISPY SEAWEED

Steps:

• Using a sharp knife, remove the thick stalks from the kale.
• Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this.
• Finely shred the leaves.
• Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp.
• Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.
• Transfer the kale to a bowl and sprinkle with salt and sugar to taste.

CRISP PEANUT CANDIES

Steps:

• In a heavy saucepan, heat vanilla chips and peanut butter over low until melted; stir until smooth. Add cereal and peanuts; stir to coat. Crop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

CRISPY SEAWEED WITH TOASTED SESAME SEEDS

Steps:

• Wash the spring greens and drip dry in a colander and then on kitchen paper.
• Remove the thick stems and finely shred the green leaves.
• Deep fry the spring greens in batches in hot oil for about 1 minute.
• Take care not to let it burn.
• Drain well and place in a large mixing bowl.
• Scatter sugar, salt and toasted sesame seeds and mix well.