peanut recipes for raw peanuts.

parrothead

parrothead

somebody shut me the fark up.

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Title: HONEY ROASTED PEANUTS
Categories: Snacks, Appetizers
Yield: 1 servings

2 c Peanuts
2 T Butter
2 T Honey

Preheat oven to 350F. Place peanuts in bowl. Heat butter and honey
together. Toss with peanuts. Lay on cookie sheet and bake at 350F for 5 to
10 minutes or until peanuts are golden brown. MAKES:2 Cups

Source: The Toronto Sun, Lucy Waverman's column, a recipe from the Rose &
Crown pub in Toronto. posted by Anne MacLellan
 
Title: Mexican Peanuts
Categories: Snacks, Nuts, Mexican
Yield: 1 servings

4 Garlic cloves; minced
2 tb Olive oil
1 ts Crushed hot red pepper
1/2 ts Ground cumin
2 lb Dry-roasted peanuts
1 ts Coarse (kosher) salt
1 ts Chili powder

In a large frying pan, cook garlic in olive oil over moderate heat
for 1 minute. Add hot pepper and cumin. Mix in peanuts and cook,
stirring, 2 minutes. Sprinkle with coarse salt and chili powder. Mix
well and store in a covered jar or tin.
COMMENTS: These nuts improve with standing. Just don't try to eat the
chilies; they are for flavoring only.
 
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.
 
Parmesan Peanuts

2 T. peanut oil
1 lb. roasted shelled VA peanuts
1 t. garlic salt
1 T. grated Parmesan Cheese

Heat peanut oil in shallow baking pan in 350° F oven for about 5 min. Remove from oven, add peanuts and stir until coated with the hot oil. Return to oven for about 5 min. Remove from oven, sprinkle with Parmesan Cheese and garlic salt and stir to coat well.
 
PEANUTS FOR MY HONEY

2 cups Roasted peanuts, skin on
1/3 cup Sugar
1/2 teaspoon Salt
2 Tablespoons Honey
2 Tablespoons Water
2 teaspoons Vegetable oil
Mix together the sugar and salt. Set aside. Bring the honey, water and oil to a boil in a saucepan. Add the nuts, reduce the heat and simmer (stirring frequently) for 5 minutes. Transfer to a bowl, season with the sugar mixture and toss well. Layer out on a foil-lined cookie sheet and allow to cool. Break apart and store in an airtight container at room temperature.

JAN HERRON HERRONNET
 
Greg, can you "Bill-size" those recipes please?

I think Bill deals in 10 lb minimums.
 
Circus Peanut Recipe

You will need:
7 ounces (about 30) of Spangler's Orange Circus Peanuts
1 - 6 oz package of orange flavored gelatin
1 - 16 oz can of Mandarin Oranges, drained*
2 cups of boiling water
1 3/4 cups of Mandarin Orange syrup and cold water
2 cups of whipped topping

*You may substitute 16 oz of canned crushed pineapple, drained

Directions:
Cut the Spangler orange Circus Peanuts into small pieces
Dissolve the orange gelatin in the boiling water
Add the pieces of Spangler Circus Peanuts, stirring until dissolved
Drain the syrup from the Mandarin Oranges, adding enough cold water to equal 1 3/4 cups
Add to gelatin; chill until partially set
Stir together the Mandarin Oranges and whipped topping: fold into the gelatin mixture
Pour mixture into a 13x9 inch pan
Chill until firm

Yields: 18 - 3 oz. servings
 
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