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.
HOMEMADE ROASTED PEANUT BUTTER
This recipe makes a wonderful peanut butter that's better than anything in the store. It's all natural, and doesn't separate like some of the so-called natural peanut butters you can buy. I like chunky peanut butter, so I mix the batch until it is very smooth, then mix in peanuts that have been chopped separately.
Provided by judy2304
Categories Side Dish Sauces and Condiments Recipes
Time 16m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
- Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
- Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.
Nutrition Facts : Calories 5.9 calories, Carbohydrate 0.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 24.2 mg, Sugar 0.2 g
PEANUT-MANGO COLESLAW
Regular coleslaw never saw this coming. Sweet mango and savory dry roasted peanuts pair up to make your next potluck a little more tropical.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix mayo and dressing in large bowl until blended.
- Add all remaining ingredients except nuts; mix lightly.
- Refrigerate 1 hour. Top with nuts.
Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ROASTED PEANUTS
This is my Dad's recipe and could not be easier. Just remember, turn off the oven and don't take them out or even open the door for 1 hour.
Provided by kehn
Categories Appetizers and Snacks
Time 1h10m
Yield 8
Number Of Ingredients 1
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
- Turn oven off. Leave peanuts in oven for 1 hour without opening door. Serve warm or at room temperature.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 9.2 g, Fat 27.9 g, Fiber 4.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 10.2 mg, Sugar 2.3 g
CRUNCHY PEANUT COLESLAW
When entertaining my large family, I like to offer a buffet of delicious food. This salad has been enjoyed by all. They like its peanutty crunch and tangy dressing. -Judy Madsen of Ellis, Idaho
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For dressing, in a small bowl, combine the sour cream, mayonnaise, sugar, vinegar, salt and pepper until blended. In a large bowl, combine the cabbage, cauliflower, celery, onion, green pepper and cucumber. Add dressing and toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 121 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 323mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED PEANUT SLAW
Prepared by Kelsey Nixon on Cooking Channel. Com. This dish sounds absolutely delicious and I plan to try it very soon.
Provided by DailyInspiration
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper.
- In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil, and sugar together. Slowly whisk in the canola oil until dressing is emulsified. Toss the dressing with the cabbage and garnish with roasted peanuts before serving.
Nutrition Facts : Calories 298.9, Fat 28.1, SaturatedFat 3.2, Sodium 193.3, Carbohydrate 8.7, Fiber 2.4, Sugar 4.8, Protein 6.5
ROASTED PEANUT SLAW
Steps:
- Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper.
- In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil and sugar together. Slowly whisk in the canola oil until dressing is emulsified.
- Toss the dressing with the cabbage and garnish with roasted peanuts before serving.
- Cook's Note: Feel free to use different types of cabbages to make this simple slaw.
EASY PEASY SLAW
I get tons of compliments when I bring out this slaw brightened up with peas, peanuts and poppy seed dressing. It's fresh and colorful with a satisfying crunch. -Sue Ort, Des Moines, Iowa
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place peas, coleslaw mix and green onions in a large bowl. Pour dressing over salad and toss to coat. Stir in peanuts just before serving.
Nutrition Facts : Calories 202 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 178mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
PEACH, GINGER & PEANUT BUTTER SLAW
I never would have made this recipe, but I happened to have some coleslaw mix. Who knew the combination of peaches with coleslaw and ginger and peanut butter (I used almond butter) would be so terrific. I'd make this dressing again for sure. So tasty. Recipe courtesy of Love and Lemons.
Provided by AmyZoe
Categories < 30 Mins
Time 20m
Yield 5-8 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a dressing consistency.
- In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
- In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and 3/4 of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea sa.t. Serve topped with toasted nuts, seeds, and sliced peaches.
Nutrition Facts : Calories 124.1, Fat 5.5, SaturatedFat 0.8, Sodium 285.1, Carbohydrate 16.7, Fiber 4.8, Sugar 7.8, Protein 5.2
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