CARAMEL CORN WITH PEANUTS AND DRIED CHERRIES
Steps:
- Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
- Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes and the temperature reaches 320 to 330 degrees F. Swirl the mixture occasionally to even out the color. Turn off the heat and stir in the butter then the popcorn, peanuts, and cherries.
- Pour onto a silpat or buttered sheet pan and let cool a few minutes then start breaking it up into clusters, working quickly, so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
- Notes: I use Black Diamond Popcorn with its petit size "hulless" kernel. To pop corn properly, place the kernels in a heavy-bottomed large pot and cover them with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better, but this is what my dad does, and his popcorn was always the best.
PEANUT BUTTER COOKIES WITH DRIED CHERRIES
Mixing in dried cherries and chopped cocktail peanuts strikes the perfect balance between sweet and salty in these kid-friendly treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 5 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until smooth. Add peanut butter and both sugars; beat until light and fluffy, 1 to 2 minutes. Add eggs and vanilla; beat just until combined.
- Whisk together flour, baking soda, and salt. Add cherries; toss to coat. Add flour mixture to peanut-butter mixture; beat on low speed just until combined. Stir in peanuts.
- Scoop heaping-tablespoon balls onto baking sheets, 3 inches apart; flatten each slightly. Bake, rotating sheets halfway through, until just set, 16 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack; let cool completely. Cookies can be stored in an airtight container up to 1 week.
CHIPOTLE HONEY ROASTED PEANUTS
Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat.
Provided by noogie01
Categories Appetizers and Snacks Nuts and Seeds
Time 2h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
- Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
- Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 12.5 g, Cholesterol 3.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 361.7 mg, Sugar 7.5 g
CHERRY CHIPOTLE CHILI
Steps:
- In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.
CHILI ROASTED PEANUTS
A lower calorie version of fried peanuts which can be made ahead and stored in jars or airtight containers for up to 2 weeks. Recipe source: Bon Appetit (May 1986)
Provided by ellie_
Categories Lunch/Snacks
Time 20m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350-degrees F.
- Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
- Transfer peanuts to baking sheet.
- Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
- Cool and then transfer to airtight containers.
- Store at least 8 hours before serving.
CHILI PEANUTS WITH ANCHOVIES
Provided by Amanda Hesser
Categories appetizer
Time 10m
Yield 4 snack-size servings
Number Of Ingredients 7
Steps:
- In a small saute pan, heat 1 tablespoon oil over medium-high heat. Add anchovies, and fry until crisp but not browned, 1 to 2 minutes. Remove to a small bowl.
- Drain chilies. In a mortar, combine chilies and shallot and pound together with a pestle.
- In a wok or medium saute pan, heat remaining oil over medium heat. Add chili mixture, salt and sugar, and saute for 1 minute. Increase heat to medium-high, and add peanuts and anchovies. Fry for 3 minutes, stirring constantly. Remove to a bowl, and serve. Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 888 milligrams, Sugar 6 grams
CHILE PEANUTS
Provided by Roberto Santibañez
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F with rack in middle.
- Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
- Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.
HONEY-PEANUT GRANOLA WITH COCONUT AND DRIED CHERRIES
This quick and easy homemade granola is a like a good bag of trail mix-but even better! Salty peanuts, dried cherries, and fat flakes of toasted coconut make up the mix-ins, while an egg white is added before baking to keep this batch full of snackable clusters. Lastly, a combination of olive oil, honey, and brown sugar infuses every cholesterol-busting oat with a wholesome sweetness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h15m
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. On a rimmed baking sheet, stir together oats, peanuts, coconut, honey, oil, sugar, salt, and egg white until thoroughly combined. Spread in an even layer to edges of sheet. Bake, stirring every 15 minutes, until golden brown, 40 to 45 minutes.
- Stir in cherries, and bake 5 minutes more. Let cool completely before serving or storing.
CHILI ROASTED PEANUTS WITH DRIED CHERRIES
I love this recipe for the holiday. It's a bit different than a lot of spiced nuts--just because it's also got the sweetness of the cherries to balance it out.
Provided by Desree42
Categories Lunch/Snacks
Time 25m
Yield 1 pound
Number Of Ingredients 9
Steps:
- Melt the butter in a small sauce pan.
- Coat the raw peanuts with the melted butter.
- Mix together all remaining ingredients (except cherries).
- Toast the peanuts in a 300-325°F oven for about 10 minutes shaking the pan occasionally.
- Transfer the peanuts to a large bowl and toss to coat with the mixed dry ingredients.
- Mix in cherries until uniformly blended.
- Cover and store at room temperature.
Nutrition Facts : Calories 2835.4, Fat 249.1, SaturatedFat 46, Cholesterol 61, Sodium 7304.9, Carbohydrate 83.3, Fiber 43.3, Sugar 18.8, Protein 119.7
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