Honey Roasted Peanut Thumbprints Recipes

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HONEY-ROASTED PEANUT THUMBPRINTS



Honey-Roasted Peanut Thumbprints image

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

1 2/3 cups/230 grams chopped honey-roasted peanuts
2 cups/250 grams all-purpose flour
1/2 cup/110 grams dark brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 cup/225 grams unsalted butter (2 sticks), cold and cut into 1-inch cubes
2 large eggs, separated
1 tablespoon vanilla extract
1 1/2 teaspoons lemon or orange zest
2/3 cup/95 grams chopped salted, roasted peanuts (or use more honey-roasted peanuts)
About 1/2 cup/160 grams Concord grape jam (or other thick jam)

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



Peanut Butter Thumbprints image

Provided by Food Network

Categories     dessert

Time 29m

Yield 3 dozen cookies

Number Of Ingredients 12

1 1/4 cups firmly packed brown sugar
3/4 tsp. salt
Granulated sugar
3/4 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® All-Vegetable Shortening
or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
3 tsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 tsp. baking soda
1/4 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves, stirred

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



Almost-Famous Honey-Roasted Peanuts image

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

Cooking spray
3/4 cup sugar
1 tablespoons honey
2 teaspoons vanilla extract
Kosher salt
2 cups unsalted raw 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



Honey Roasted Peanuts image

Best with beer!

Provided by ggrks

Categories     Appetizers and Snacks     Nuts and Seeds

Time 35m

Yield 8

Number Of Ingredients 7

1 tablespoon white sugar
1 teaspoon salt
1 tablespoon honey
⅔ cup brown sugar
½ cup water
½ pound skinless peanuts
1 tablespoon butter

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.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 21.7 g, Cholesterol 3.8 mg, Fat 15.5 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 306.5 mg, Sugar 16.6 g

HONEY ROASTED PEANUTS



Honey Roasted Peanuts image

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

2 cups peanuts (not raw)
2 tablespoons butter (not margarine)
2 -3 tablespoons honey
1 teaspoon salt (optional)

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

CHIPOTLE HONEY ROASTED PEANUTS



Chipotle Honey Roasted Peanuts image

Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat.

Provided by noogie01

Categories     Appetizers and Snacks     Nuts and Seeds

Time 2h50m

Yield 16

Number Of Ingredients 8

⅓ cup white sugar
1 ½ teaspoons chipotle chile powder
¼ teaspoon chili powder
¼ teaspoon garlic powder
2 tablespoons butter
2 tablespoons honey
1 teaspoon kosher salt
1 pound skinless 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.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 12.5 g, Cholesterol 3.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 361.7 mg, Sugar 7.5 g

VENDOR STYLE HONEY ROASTED PEANUTS



Vendor Style Honey Roasted Peanuts image

Delicious and easy to make. No oven needed! I got this recipe from a different website, but changed the directions a bit. The recipe calls for roasted peanuts, but mine weren't and it still came out great.

Provided by Yemenia

Categories     Lunch/Snacks

Time 15m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 6

2 cups roasted peanuts (skin on)
1/3 cup sugar
1/2 teaspoon salt
2 tablespoons honey
2 tablespoons water
2 tablespoons oil

Steps:

  • Mix the sugar and salt in a bowl and set aside.
  • Bring the honey, water and oil to boil in a saucepan.
  • Add the peanuts to the honey mixture.
  • Reduce heat to low and simmer for 5 minutes stirring frequently.
  • When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes. You will recognize the honey roasted peanut look.
  • Take off heat and spread in one layer on a cookie sheet or foil until it cools. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 547.4, Fat 42.1, SaturatedFat 5.8, Sodium 810, Carbohydrate 33.2, Fiber 6.1, Sugar 20, Protein 17.9

FLOURLESS PEANUT BUTTER THUMBPRINTS



Flourless Peanut Butter Thumbprints image

I had been searching for a dessert to make for my brother's girlfriend (who is gluten intolerant), and I came across a naturally gluten-free dessert-a flourless peanut butter cookie. After tweaking the recipe a bit and adding Nutella and a sprinkling of sea salt, I finally found the perfect cookie for her. -Dana Hinck, Pensacola, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 8 dozen

Number Of Ingredients 7

2 cups peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup Nutella
Coarse sea salt

Steps:

  • Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop dough by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets., Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 26mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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