Peanut Sprinkle
Ingredients :
2 tbl sugar
1 dsh salt
1 cup roasted, unsalted peanuts
2 tsp egg white
Method :
* Combine sugar and salt. Toss peanuts with egg white to coat. Pour sugar mixture over peanuts and combine well. Spread onto a parchment-lined baking sheet and let dry for at least 2 hours. Roughly chop peanuts.
* Peanuts will keep for up to 2 months in an airtight container.
* Yield: 1 cup peanuts
Sugar Coated Peanuts
1 c. granulated sugar
1/2 c. water
2 c. raw redskin VA peanuts
Dissolve sugar in water in sauce pan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completelly sugared (coated and no syrup). Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300° F for approximately 30 min., stirring at 10 min. intervals.
Sweet Spiced Peanuts
1 c. granulated sugar
1/2 c. water
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1 lb. roasted shelled redskin VA peanuts
Boil sugar, water, and spices to hard crack stage (293° F). Drop peanuts into syrup. Stir until nuts are dry looking. Pour out on waxed paper and let stand until cold and dry.
Candied Peanuts
2 tablespoons water
1/4 cup sugar
1 1/4 cups peanuts
1. Bring 2 tablespoons water and 1/4 cup sugar to a boil in a saucepan over medium heat.
2. Add the peanuts and stir often until water evaporates. Continue stirring until the sugar begins to harden on the nuts. When the sugar on the nuts begins to turn light brown, pour them onto a plate to cool. Be careful not to cook the nuts too long or the sugar will burn.
Syrup-Coated Peanuts
Ingredients
1 lb (500 g) peanuts
10 tsp (50 g) cornflour
5/8 cup (150 g) granulated sugar
Method
1. Heat the peanuts in a wok or pan. Dry-fry them until very crisp. Set aside.
2. Heat the sugar and 3 1/2 oz (100 ml) warm water in a wok, stirring until the sugar dissolves. Continue to stir until the thin syrup bubbles. Stir in the peanuts. Gradually add the cornflour until the peanuts are well-coated with the syrup. Remove, let cool slightly, and serve.
Candy Coated Nuts
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups walnut or pecan halves
Combine sugars and sour cream; cook to soft ball stage (236 degrees F on a candy thermometer). Remove from heat, then add vanilla extract. Beat until mixture begins to thicken. Add nuts; stir until well coated. Turn out onto greased cookie sheet. Separate into individual pieces.
|
Linear Mode
