Does anyone have a recipe or any ideas of how I can use a little over a pound of raw Spanish peanuts? I am not interested in peanut brittle, but maybe just roasting in the oven or something of that sort. I would appreciate any feedback. Thank you.
By Mike from NE PA/USA
Roast raw shelled peanuts in a single layer on a cookie sheet in a preheated 350 degree oven for 15 to 20 minutes, stirring occasionally, then salt to taste. Roast raw, unshelled peanuts for 30 to 35 minutes.
You can share some with the squirrels and birds ;-) Or toast them in a skillet and add to salads and if you like low heat spicy you might like this recipe for yummy snacking.
1 lb shelled whole salted nuts
3 tbsp wasabi powder (if you use wasabi paste do not use the 1 Tbsp of water)
1 tbsp water
2 tsp cornstarch
1 egg white
Preheat oven to 350 degrees and line a roasting pan with foil, lightly greased. Stir the wasabi powder and water together to make a paste in a large bowl, add cornstarch and stir just until blended. Whisk in egg white until foamy, add nuts and toss well to coat. Spread nuts in a single layer in roasting pan and bake, gently turning two or three times, for 30 to 40 minutes or until nuts are roasted and dry.
Allow to cool before serving. The nuts will stay fresh in an airtight container for about a week.
You could put them in the food processor to make peanut butter, if you'd like.
15 oz. Peanuts (brown skin removed is best.)
1 teaspoon Kosher salt
1 1/2 teaspoons peanut oil
1 1/2 teaspoons honey
Add everything except for your oil. Process for about 1 1/2 minutes. Scrape sides then turn back on and add your oil slowly while it is processing. (approx. 2 minutes.
If you find this mixture too thin for your liking, add more peanuts. If you find it too thick, add a bit more honey.
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