Sweet And Spicy Coated Groundnuts Peanuts Recipes

SWEET & SPICY PEANUTS

Steps:

• Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.

SWEET AND SPICY COATED GROUNDNUTS (PEANUTS)

Steps:

• Fill a medium saucepan with enough water to boil the groundnuts. Place on high heat and bring to a boil. Immediately the water starts boiling, gently put in the groundnuts, cover and boil for three to five minutes. Turn off the heat and use a colander to strain the groundnuts. Spread the groundnuts over a big tray or baking pan such that there is enough room for each groundnut to dry.
• Whisk together the flour, sugar, powdered pepper, black pepper, baking powder, nutmeg and salt in a bowl.
• Beat the eggs together and set aside. On the same tray the groundnuts are on, pour the beaten eggs over the groundnuts making sure every groundnut is well coated. Pour half the flour onto the egg coated groundnuts and using your two hands, mix everything together carefully. It will look messy and some of the groundnuts might have stuck together.
• Spread the groundnuts on the tray to separate the ones stuck together and pour the remaining flour on to coat. Let the coated groundnuts rest for eight to ten minutes.
• Heat a deep fryer with oil on medium heat. When oil is hot, put in some of the groundnuts. DO NOT CROWD the fryer. Continuously stir till the groundnuts are brown. Remove from the oil and place in a colander lined with paper tissues. The groundnuts gets darker and crunchy when cooling so do not keep them in the fryer for long.
• Store in an airtight container for up to seven days

SWEET & SPICY NUTS

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

SWEET AND SPICY CAJUN ROASTED PEANUTS

Steps:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.
• Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.

SWEET AND SPICY PEANUTS

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; gradually stir in peanuts. Stir for 1 minute. Pour onto waxed paper; cool. Store in an airtight container.