Pumpkin Spice Bacon Peanuts Recipes

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

Steps:

• Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
• Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
• Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.

Steps:

• Toss 2 cups salted peanuts with 1 beaten egg white, 2 tablespoons sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon pepper, 1/2 teaspoon kosher salt and 4 chopped cooked bacon slices. Spread on a baking sheet; bake at 325 degrees F until golden, 15 to 20 minutes. Let cool 5 minutes, then loosen with a spatula and let cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.

Steps:

• Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper.
• Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
• Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.

Steps:

• Mix together the sugar, paprika, thyme, mustard, cinnamon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss again to coat.
• Spread the nut mixture evenly out onto the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then transfer to a large bowl.