Sugaredpeanuts Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium heat, combine sugar and water. Bring to a boil, and stir until sugar is dissolved. Add peanuts, and cook stirring, over medium heat until peanuts are evenly coated, and no syrup is left in pan. Spread nuts out on a baking sheet.
• Bake in preheated oven for 20 minutes, stirring every 5 minutes to evenly roast peanuts.

Steps:

• In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes. , Spread peanuts in a single layer in a greased 15x10x1-in. baking pan; sprinkle with salt. , Bake at 300° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid.
• Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer.
• Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Steps:

• Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
• For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
• Add the flour and whiz for 5 to 8 seconds, just until smooth.
• Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
• Bake for 35 minutes, until the puffs are deep brown.
• Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
• Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.

Steps:

• Place the sugar in a small saucepan and pour the water around the edge to moisten it. Bring to a boil; then add the peanuts. Stir continuously until all the water is cooked away. Turn the heat to medium and continue cooking and stirring until caramelized.
• Dump the peanuts onto a slightly greased surface, like a piece of marble, and let cool slightly. Using your hands, and being careful not to burn yourself, separate them into individual glazed nuts. Let cool completely and store in an airtight container.

Steps:

• In a heavy sauce pan, combine the peanuts, sugar and water.
• Bring to a boil: cook until syrup has evaporated, about 10 minutes.
• Spread peanuts in a single layer in a 15x10x1 in baking pan; sprinkle with salt.
• Bake at 300 degrees for 30-35 minutes or until dry and lightly browned.
• Cool completely.
• Store in airtight container.

Steps:

• Bring sugar and 2 tablespoons water to a boil in a medium saucepan, stirring until sugar is dissolved. Continue to cook until a thermometer inserted in mixture registers 235 degrees.
• Add peanuts and stir until sugar begins to crystallize and form a sandy coating, about 1 minute. Stir in salt and cook, stirring, until nuts darken slightly, about 3 minutes more. Pour onto a parchment-lined baking sheet and let cool completely before serving or storing at room temperature up to 1 week.

Steps:

• Heat peanuts, sugar, and water in a 12-inch skillet over medium heat, stirring occasionally, until sugar is grainy and crystallized, 15 to 18 minutes. (Sugar should not caramelize.)
• Raise heat to medium-high, and continue to cook, stirring constantly, until sugar just starts to melt again. (Sugar will start to caramelize. Adjust heat if sugar begins to burn or smoke.) Sprinkle with 1 1/2 teaspoons salt. Once peanuts are coated, with some crystallized sugar remaining, transfer to a parchment-lined baking sheet; spread into a single layer using a rubber spatula.
• Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.

Steps:

• Preheat oven to 300°F.
• Dissolve sugar and salt in water in saucepan over medium heat.
• Add peanuts.
• Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left).
• Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible.
• Bake for about 30 minutes, stirring every 5 minutes.
• Let cool and serve.