SWEET AND SALTY COOKIES RECIPES
SWEET, SALTY, SPICY PARTY NUTS | ALLRECIPES
I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.
Provided by Chef John
Categories Party Mix
Total Time 27 minutes
Prep Time 10 minutes
Cook Time 17 minutes
Yield 4 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
- Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
- Transfer nuts to the prepared baking sheet and spread into a single layer.
- Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.
Nutrition Facts : Calories 219 calories, CarbohydrateContent 12.7 g, CholesterolContent 1.9 mg, FatContent 18.1 g, FiberContent 2.4 g, ProteinContent 4.8 g, SaturatedFatContent 2.4 g, SodiumContent 205.7 mg, SugarContent 7.5 g
PEANUT BUTTER COOKIES RECIPE - NYT COOKING
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998. We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009. It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
Provided by Kim Severson
Total Time 35 minutes
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
- In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
- Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
- Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Nutrition Facts : @context http//schema.org, Calories 145, UnsaturatedFatContent 4 grams, CarbohydrateContent 16 grams, FatContent 8 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 72 milligrams, SugarContent 9 grams, TransFatContent 0 grams
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