PEANUTS RECIPE RECIPES

Name: Toffee-Coated Peanuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 cups.
Ingredients: 1/4 cup sugar; 2 tablespoons butter, melted; 2 tablespoons corn syrup; 1-1/4 teaspoons ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 cups unsalted dry roasted peanuts

TOFFEE-COATED PEANUTS RECIPE: HOW TO MAKE IT

Toffee-Coated Peanuts Recipe: How to Make It image

A handful is never enough when you serve these mouthwatering nuts, so be sure to make plenty! The sweet toffee coating is enhanced with cinnamon and nutmeg.

Provided by Taste of Home

Categories Snacks

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 cups.

Number Of Ingredients 7

Ingredients

1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons corn syrup
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups unsalted dry roasted peanuts

Steps:

Preheat oven to 300°. In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake until bubbly and golden brown, stirring once, 20-25 minutes. Cool on a wire rack; break apart if necessary. Store in an airtight container.

Nutrition Facts : Calories 186 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

ROASTED PEANUTS RECIPE | ALTON BROWN | FOOD NETWORK

Roasted Peanuts Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield approximately 2 pounds roasted peanuts in shell

Number Of Ingredients 3

Ingredients

2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

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.

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A handful is never enough when you serve these mouthwatering nuts, so be sure to make plenty! The sweet toffee coating is enhanced with cinnamon and nutmeg.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Snacks
Calories 186 calories per serving

Preheat oven to 300°. In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake until bubbly and golden brown, stirring once, 20-25 minutes. Cool on a wire rack; break apart if necessary. Store in an airtight container.

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