Peanut Recipes

Everyone knows that roasted peanuts make a great snack and that peanut butter and jelly sandwiches are a convenient, nutritional choice for lunch. That's all true, but peanuts are too versatile and too good for you to restrict them to those roles alone. With a little imagination (and some help from a few peanut fans that we know), you can incorporate peanuts into your daily diet. Not only will you enjoy some great new tastes, you can also take satisfaction in knowing that you’re replacing saturated animal fat with the beneficial, mostly unsaturated plant fat in peanuts.

To maintain best eating quality, store peanuts in a cool dry place at 60° F, or below (short term) and 40° F, or below (long term). Peanuts keep fresh indefinitely when stored in a tightly-closed container in your freezer.


Roasting

Conventional oven roasting (Parching)

Place raw peanuts, inshell OR shelled, one layer deep in a shallow baking pan. Roast in 350 F oven 15 to 20 minutes for shelled peanuts and 20 to 25 minutes for inshell peanuts. (Remove from heat just short of doneness desired as peanuts continue to cook as they cool.) **Season to taste.

Microwave oven roasting: (700 watt oven)*

1 cup raw shelled peanuts
1/2 tsp. salt
cold water

Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into a small microwave-safe casserole or pie plate. For a light roast, microwave on HIGH for 2-1/2 minutes, stir, microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30 second increments. **Season to taste. Peanuts will be crisp when cool.

*Note: Cooking time varies, depending on the oven wattage: adjust cooking time and /or wattage output as necessary for oven in use. Remember, peanuts continue to cook as they cool.

Oil Roasting (French Frying)

2 cups raw shelled redskin OR blanched peanuts
1-1/2 cups peanut oil or enough to cover peanuts

In an electric skillet, deep fryer or heavy saucepan heat oil to 350 F. Add peanuts and cook, stirring occasionally, for about 5 minutes or until just under doneness desired (they continue to cook as they cool). Drain on paper. **Season to taste.

**Seasoning Peanuts: Season roasted shelled peanuts as soon as they are removed from the oven or oil. Complementary seasonings include salt, seasoned salt, popcorn salt, onion salt or powder, garlic salt or powder, chili powder, curry powder, Cajun seasoning, jalapeno seasoning, seafood seasoning, cinnamon and Parmesan cheese.


Classic Peanut Butter Cookies

1/2 cup butter, softened
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 egg
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Combine butter, peanut butter, both sugars, vanilla and egg. Beat until light and fluffy. Combine dry ingredients and add to the butter mixture, blending thoroughly. Shape dough into 1-inch balls and place about 2 inches apart on a baking sheet. Flatten with fork in a criss cross pattern. Bake at 350° F. for 10 minutes, or until cookies are lightly browned. This recipe makes 4 dozen.


Spiced Peanuts

1 cup granulated sugar
1/2 tsp. nutmeg
1/2 cup water
1/2 tsp. ground cloves
1 tsp. cinnamon
1lb. roasted shelled peanuts, skins on

Boil sugar, water and spices **hard crack stage (300-310 F). Drop peanuts into syrup. Stir until nuts are dry looking. Pour out on foil and let stand until cool and dry.


Dixie Peanut Brittle

Stove Top Method

2 cups granulated sugar
3 cups raw shelled peanuts, skins on
1 cup light corn syrup
2 tbsp. butter
1/2 cup water
2 tsp. baking soda
1/2 tsp. salt (optional)

In 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 (300-310 F). Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness. When cool break into pieces. Store in an airtight container. Makes about 2 pounds.

**Note: In absence of a candy thermometer, test for hard crack stage by dropping a tiny bit of syrup into ice water (let it thread from a spoon into the water). When the threads are brittle (not pliable) it has reached the hard crack stage.

Microwave Oven Method

1-1/2 cups raw shelled peanuts, skins on
1 tsp. butter
1/2 cup light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract
1 tsp. baking soda
1 cup granulated sugar

Combine peanuts, sugar, syrup, and salt in a 2-1/2 quart microwave safe container.

700 watt oven: Microwave 4 minutes on HIGH POWER; stir, microwave 4 minutes longer on HIGH POWER. Stir in butter and vanilla. Microwave 2 minutes longer on HIGH POWER.

1200 watt oven: Microwave 4 minutes on 60 PERCENT POWER; stir; microwave 4 minutes longer on 60 PERCENT POWER. Stir in butter and vanilla. Microwave 1 minute longer on 60 PERCENT POWER.

1500 watt oven: Microwave 4 minutes on 50 PERCENT POWER; stir; microwave 4 minutes longer on 50 PERCENT POWER; stir in butter and vanilla. Microwave 1 minute longer on 50 PERCENT POWER.

***Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet to 1/4 inch thickness. When cool, break into pieces. Store in airtight container

***NOTE: Any cooking time adjustments necessary for lower or higher watt ovens must be made before adding baking soda.


Sugar Coated Peanuts

1 cup granulated sugar
2 cups raw shelled peanuts, skins on
1/2 cup water

Dissolve sugar in water in saucepan 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 F for approximately 30 minutes, stirring at 10 minute intervals.


Peanut Butter Ice Cream

1 cup creamy peanut butter
1/2 cup granulated sugar
1 cup milk
2 cups heavy cream
1 tsp vanilla extract
*This recipe requires an ice cream maker.

Peanut butter lovers unite! Mixing the creamy taste of fresh peanut butter with the frozen texture of ice cream makes this a delightful frozen treat. Add mix-ins like chocolate chunks or finely chopped peanuts.

Cream fresh peanut butter and sugar together, mixing well. Stir peanut butter mixture and milk together until smooth and sugar is completely dissolved (use a whisk or hand mixer). Add cream and vanilla and stir well. Pour mixture into your ice cream maker. Mix until thick about 25-30 minutes or according to manufacturer's instructions.

Add chocolate chunks during the last 5 minutes of mixing or sprinkle individual servings with chocolate chunks and drizzle with chocolate sauce.


How many peanuts and how much peanut butter?

Approximately 1-1/2 pounds raw inshell peanuts = 1 pound raw shelled peanuts or 3 1/4 cups.

Approximately 6 ounces raw shelled peanuts = 1 cup.

12 ounces roasted shelled peanuts =  2 cups.

Approximately 2 cups roasted shelled peanuts ground will yield 1 cup of peanut butter.


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