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All Time
Favorite Peanut Recipes
Peanut
Brittle
Ingredients:
2 cups granulated sugar
3 cups raw shelled peanuts
with skins on
1 cup light corn syrup
1/2 cup water
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons 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 degrees
Fahrenheit). 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
Peanut Brittle
Ingredients:
1 1/2 Cup Raw Shelled Peanuts,
Skin on
1 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tsp butter
tsp vanilla extract
1 stp baking soda
Stir together peanuts, sugar, syrup and salt
in 1 1/2 quart microwave-safe container. 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 to 1/4-inch
thickness. When cool, break into pieces. Store in airtight
container, yields about 1 pound. Cooking time my vary with
ovens.
Sugar
Coated Peanuts
Ingredients:
1 cup granulated sugar
2 cups raw shelled peanuts
with skins on
1/2 cup water
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 degrees fahrenheit for approximately
30 minutes, stirring at ten minute intervals.
Conventional
Oven Roasting
(or "Parching")
Ingredients:
Raw Peanuts
Place raw peanuts, in-shell or shelled, one
layer deep in a shallow baking pan. Roast in a 350F oven --
15 to 20 minutes for shelled and 20 to 25 for in-shell peanuts.
Remove from heat just short of doneness as peanuts continue
to cook as they cool.
Boiled
Peanuts
Using Green in-shell peanuts:
Wash freshly harvested in-shell peanuts thoroughly
in cool water. Place the peanuts ina suitable sauce pan and
cover with a medium brine (10 oz salt to one gallon water).
Boil covered for 45 minutes or until the kernels are tender.
Taste test for preferred saltiness. Allow peanuts to sit in
brine to increase saltiness; drain as soon as desired degree
of saltiness is achieved. The peanuts are ready for shelling
and eating immediately or they may be held in refrigerator
for as long as five days.
Using dry raw
shelled peanuts:
Put 1 pound raw shelled peanuts in a 3-qt crock
pot. Fill pot with water. Allow peanuts to soak 9 hours or
overnight. Peanuts will absorb a lot of the water making it
necessary to add water until the pot is filled. Add salt to
taste. Try 4 to 5 tablespoons of salt. Cook peanuts on low
for 8 hours and then on high for 1 1/2 hours or medium for
4 1/2 hours. If taste dictates, add more salt and allow to
cook for about 1 hour more.
Freezing
Boiled Peanuts
Prepare peanuts as indicated above in either
"Boiled Peanuts" recipe. Drain,
allow to cool, and freeze in airtight containers. They will
keep indefinitely.
Canning
Boiled Peanuts
Prepare peanuts and brine the same as for boiling
for immediate use. Pack peanuts into jars within one-half
inch of the top, using equal weights of peanuts and hot brine
(212 degrees F). Partially submerge containers in upright
position in boiling water for 14 minutes. Seal while hot and
process 45 minutes at ten pounds pressure. Cool containers
with water, label, and store away from heat.
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