Miso Peanut Spread Recipes

MISO-PEANUT SPREAD

Miso-Peanut Spread image

Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités. I like to pipe it onto rounds of cucumber and slices of jicama.

Provided by Martha Rose Shulman

Categories easy, quick, dips and spreads

Time 10m

Yield 2/3 cup

Number Of Ingredients 6

Ingredients

1 ounce peanuts (heaped 1/4 cup), roasted
1 ounce unsalted, unsweetened smooth peanut butter (3 1/2 tablespoons)
2 tablespoons white or yellow miso
1 tablespoon honey
1 tablespoon mirin
1 teaspoon grated orange zest (optional)

Steps:

Place the roasted peanuts in a plastic bag or a pastry bag and place on your work surface. Roll over the bag with a rolling pin until the peanuts are crushed.
Combine the crushed peanuts, peanut butter, miso, honey, mirin and orange zest in a bowl and stir together until smooth. Refrigerate until ready to use.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 7 grams, TransFat 0 grams

MISO-MAPLE WALNUTS

Miso-Maple Walnuts image

Crunchy, savory, and slightly sweet, these caramelized walnuts are the perfect snack for a party. You can also make these toasted nuts with whole almonds.

Provided by Michelle McKenzie

Yield Makes 1¼ cups

Number Of Ingredients 5

Ingredients

1 Tbsp. white miso
1 Tbsp. ghee, at room temperature
½ tsp. maple syrup
⅛ tsp. fine sea salt
1¼ cups toasted walnut halves or toasted whole almonds

Steps:

Preheat oven to 325°.
Combine the miso, ghee, maple syrup, and salt in a small mixing bowl and stir to create a paste. Add the walnuts and toss until the nuts are well coated.
Spread the walnuts on a parchment-lined rimmed baking sheet and bake for 10 to 13 minutes, or until caramelized.
Cool to room temperature before serving. Store in an airtight container at room temperature for up to 1 week.

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RECIPE

1.Combine the crushed peanuts, peanut butter, miso, honey, orange juice or mirin and orangezest in a bowl and stir together until smooth. 2.Can be kept in the refrigerator for a few weeks. If too thickened, add a little of orange juice tomake the spread smooth.
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