Best Burnt Peanuts Recipe 345 Recipes
BURNT PEANUTS
As far as my family's concerned, I can't make burnt peanuts too often. In fact, I save pint jars throughout the year as containers for this popular Christmas present. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Snacks
Time 55m
Yield about 4 cups.
Number Of Ingredients 4
Steps:
- In a heavy saucepan, combine the sugar, water and food coloring if desired. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes or until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15x10x1-in. baking pan; separated with a fork. Bake at 300° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container at room temperature.
Nutrition Facts : Calories 153 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 5g protein.
BURNT PEANUTS RECIPE - (3.4/5)
Provided by lisaS
Number Of Ingredients 4
Steps:
- In a heavy saucepan, combine the sugar, water and food coloring. Bring to a boil over medium heat; stir in peanuts. Cook, stirring occasionally, for 12 minutes OR until peanuts are coated and no syrup remains. Spread peanuts into an ungreased 15x10x1 baking pan (or any size cookie sheet) separated with a fork. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Cool. Store in a container
BURNT PEANUTS
Make and share this Burnt Peanuts recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 45m
Yield 4 cups
Number Of Ingredients 4
Steps:
- In a heavy pan, combine the sugar and water and food coloring --
- Bring to a boil over medium heat, stir in peanuts.
- Cook, stirring constantly for 12 minutes or peanuts are coated and no syrup remains.
- Spread peanuts into an ungreased jelly roll pan.
- Seperate with a fork.
- Bake at 350* for 30 minutes.
- Stirring every 10 minutes --
- Cool and store in an airtight container.
Nutrition Facts : Calories 607.4, Fat 36, SaturatedFat 5, Sodium 14.5, Carbohydrate 61.8, Fiber 6.2, Sugar 52.8, Protein 18.8
PEANUT BRITTLE
A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
- Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.
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