Peanut Recipes

One of my mother’s favorite candy was Peanut Brittle. The other day I was going through an old cookbook and came across a brochure that I must have picked up somewhere along the line that was all about peanuts. It even had a recipe for Peanut Brittle in it and it reminded me of mom so I thought this week I would put in a few of recipes that use peanuts - Plus a Kitchen Tool Recommendation!

Peanut Brittle

Stove top method

2 c. granulated sugar
1 c. light corn syrup 1/2 c. water
1/2 t. salt
3 c. raw shelled peanuts, skins on
2 T. butter
2 t. baking soda
In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 F.). Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness. When cool break into pieces.

Microwave oven method

1 1/2 c. raw shelled peanuts, skins on
1 c. granulated sugar
1/2 c. light corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
In a 1 1/2 quart casserole stir together peanuts, sugar, syrup,a nd salt. Cook 8 minutes on high in microwave oven stirring well after 4 minutes. Stir in butter and vanilla. Microwave 2 minutes longer on high. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet; spread out very thin. When cool break into small pieces. Store in airtight container.

Sugar Coated Peanuts

1 c. granulated sugar
1/2 c. water
2 c. raw peanuts, skins on
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 completely sugared (Coated and no syrup). Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300 F. for approximately 30 minutes, stirring at ten minute intervals.

Parmesan Peanuts

2 T. peanut oil
1 lb. roasted peanuts
1 t. garlic salt
1 T. grated Parmesan Cheese
Heat peanut oil in shallow baking pan in 350 F. oven for about 5 minutes. Remove from oven, add peanuts and stir until coated with the hot oil. Return to oven for about 5 minutes. Remove from oven, sprinkle with Parmesan Cheese and garlic salt and stir to coat with cheese.

Chocolate/Butterscotch Coated Peanuts

1 (6 oz.) package semi-sweet chocolate or butterscotch bits
2 1/2 c. roasted shelled peanuts
Melt chocolate (or butterscotch) pieces in top of double boiler over hot (not boiling) water. Add peanuts and stir to coat. Turn out on waxed paper, separate with a fork. Allow to cool.

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 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.

Kitchen Tool Recommendation: Cherry-It Pitter by Progressive. This little tool can pit four cherries at a time. I found mine at Clark Hardware here in Forsyth. Now that cherries are in season would be a good time to buy one. It is so much nicer to eat cherries that are pitted! Print this post