ROASTED PEANUTS
Provided by Alton Brown
Categories appetizer
Time 40m
Yield approximately 2 pounds roasted peanuts in shell
Number Of Ingredients 3
Steps:
- *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
- Preheat the oven to 350 degrees F.
- Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
- Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
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.
HONEY ROASTED PEANUT BARS
Fancy a taste of honey? You've got it with these yummy peanut bars. They're topped with chopped honey-roasted peanuts to make a sweet and nutty treat.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 32 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat 3/4 cup butter, 2 oz. cream cheese and granulated sugar in large bowl with mixer until light and fluffy. Gradually add flour, mixing well after each addition. Press onto bottom of prepared pan.
- Bake 20 min. or until golden brown. Meanwhile, melt remaining butter in medium saucepan. Remove from heat. Add remaining cream cheese; stir until blended, Add brown sugar and eggs; mix well.
- Pour brown sugar mixture over hot crust; sprinkle with nuts. Reduce oven temperature to 325ºF. Bake 20 min. or until center is set. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 13 g, Protein 3 g
PEANUT BUTTER AND HONEY SANDWICH
Extremely tasty and easy.
Provided by Denise McCabe
Categories Main Dish Recipes Sandwich Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 37.8 g, Cholesterol 10.8 mg, Fat 22.1 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 518.9 mg, Sugar 11.3 g
PEANUT SHORTBREAD WITH HONEYCOMB
A giant crumbly peanut cookie topped with airy honeycomb and lashed with dark chocolate, this recipe is especially good if you love salty-sweet flavors, and fun to eat too, since you break off shards to serve. Honeycomb candy is one of the easiest confections to make, but, like any candy, it requires careful attention to timing and safety. It's helpful to have a clip-on candy thermometer to tell you when the sugar is at the right temperature, and you'll want to transfer the hot sugar mixture to a large bowl. Doing so not only ensures that there is plenty of room for the dramatic billowing that occurs when the baking soda is added, but it also slows the cooking, to avoid burning. This recipe yields quite a lot of pieces, making its perfect for packing into tins for gifts.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 50m
Yield One 9-by-13-inch pan (about 3 to 4 dozen pieces)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Butter a 9-by-13-inch metal pan, and line with parchment paper, leaving plenty of overhang on the long sides.
- Make the cookie layer: Combine 1 cup butter, the light brown sugar and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add vanilla and salt; beat to combine.
- Add 2 1/2 cups flour and all peanuts, and beat until crumbly. Transfer the dough to the pan. Using floured hands, pat out the dough evenly but lightly, without compacting. Prick surface all over with a floured fork, and freeze until firm, about 10 minutes. Bake until firm at the center and golden brown all over, 35 to 40 minutes. Remove from oven, set pan on a wire rack, and cool completely.
- Prepare the honeycomb layer: Have a large metal bowl, a whisk, the measured baking soda and the baked peanut cookie layer ready by the stove. In a wide, shallow saucepan, combine granulated sugar, honey and 1/4 cup water, and whisk to combine. Cook over medium-high heat until the mixture comes to a boil, gently swirling the pan without stirring, and using a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip on a candy thermometer, and cook the mixture until the thermometer reads 300 degrees, 5 to 6 minutes.
- Quickly and carefully pour and scrape the honey mixture into the metal bowl, then immediately whisk in the baking soda. (The mixture will puff up quite a bit.) Briefly whisk to dissolve the baking soda, but don't overbeat. Immediately pour the hot mixture on top of the peanut cookie layer. Aim to cover the shortbread while pouring, then tip the pan around a little to distribute the honeycomb as much as possible. (Resist the urge to spread it out with a spatula, which will knock the air out of the honeycomb, making it hard instead of airy.) Cool completely. Run a small sharp knife around the edges of the pan to loosen. Using the overhanging parchment, lift and transfer to a work surface.
- Use the point of a small, sharp knife to break the cookie into 2- to 3-inch shards and arrange them on a parchment- or wax paper-lined baking sheet.
- In a metal bowl set over a small saucepan filled with an inch of simmering water, combine the dark chocolate and the shortening, and stir until smooth and melted. Remove from heat. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
- Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with sea salt. Pop into the freezer to harden the chocolate, about 5 to 10 minutes. Cookies will keep in an airtight container at room temperature for 3 days.
HONEY ROASTED PEANUTS
Best with beer!
Provided by ggrks
Categories Appetizers and Snacks Nuts and Seeds
Time 35m
Yield 8
Number Of Ingredients 7
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
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
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
HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS
We coated chicken breast tenders with a honey roasted peanut-coating for an easy-to-make meal that's ready in just 30 minutes. Add some cayenne pepper to the mix for a little added flavor zing.
Provided by By Inspired Taste
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
- In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
- Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
- Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.
Nutrition Facts : ServingSize 1 Serving
ROASTED-PEANUT HONEY BREAD CANNON
Provided by Harold E. Cannon, M.D.
Yield Makes 2 Loaves
Number Of Ingredients 9
Steps:
- In a large bowl sprinkle yeast over water and let stand until foamy, about 5 minutes. Add milk, honey and peanut butter and stir until peanut butter is incorporated. Add salt, whole-wheat flour, and peanuts and stir until combined well. Gradually stir in 4 cups all-purpose flour, stirring until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining cup all-purpose flour as necessary to prevent dough from sticking, until smooth and elastic, 8 to 10 minutes.
- Transfer dough to an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
- Punch down dough and turn out onto a floured surface. Knead dough 4 times. Divide dough in half and form into loaves. Put each loaf in a lightly oiled loaf pan, about 9 by 5 by 2 inches. Let loaves rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350°F.
- Bake loaves in middle of oven 45 to 55 minutes, or until browned and sound hollow when tapped. Cool loaves in pans on racks 30 minutes. Invert loaves onto racks and cool completely.
HONEY PEANUT BUTTER RECIPE BY TASTY
Here's what you need: roasted unsalted peanut, honey, salt, canola oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 5
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread peanuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend peanuts. Scrape down the sides when necessary.
- When the peanuts have broken down and become crumbly, add in honey and salt while still blending.
- The mixture will turn into a ball and eventually even out.
- Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.
- Pour into a jar, store in a refrigerator and use within one month.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 11 grams, Fat 25 grams, Fiber 4 grams, Protein 12 grams, Sugar 5 grams
VENDOR STYLE HONEY ROASTED PEANUTS
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
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
HONEY PEANUT SQUARES
"I serve this soft, nutty candy every year at our Christmas open house," relates Norene Wright of Manilla, Indiana. "Honey roasted peanuts make this sweet treat even more special."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil and coat with cooking spray. Sprinkle 2 cups peanuts in the pan. , In a saucepan, combine the milk, marshmallows, peanut butter chips, butter and peanut butter. Cook and stir until smooth. Pour over peanuts; spread evenly. Sprinkle with remaining peanuts; press down. Cover and refrigerate for at least 45 minutes. , Lift foil out of pan; cut into squares. Store in an airtight container.
Nutrition Facts : Calories 185 calories, Fat 11g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 104mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY-ROASTED PEANUT THUMBPRINTS
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
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.
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