SWEET AND SALTY PEANUTS RECIPE
Today's Sweet and Salty Peanuts Recipe are delightful for snacking and fabulous for topping off your favorite salads or desserts!
Provided by Ruthie
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Line a large baking sheet with a Silpat baking mat or parchment paper; set aside.
- In a medium bowl, add sugars, cinnamon, and sea salt.
- Whisk until combined; set aside.
- In a large bowl, whisk the egg white, vanilla, and water together until frothy.
- Add the peanuts and gently toss to coat.
- Add the sugar and cinnamon mixture and toss.
- Evenly spread the peanuts on prepared baking sheet.
- Bake for about 40-45 minutes; stirring every 15 minutes.
- Remove, evenly sprinkle coarse sea salt, and cool on the baking sheet.
- Topping will harden as it cools.
- Rough chop sweet and salty peanuts for serving.
- Store in an airtight container.
- Enjoy your Sweet and Salty Peanuts Recipe!
Nutrition Facts : Calories 209 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 645 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SWEET AND SALTY PEANUT BARS
Betty Crocker® Gluten Free chocolate chip cookie mix marries gooey caramel and crunchy peanuts in this delicious bar - a sweet and salty dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
- In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
- Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 28 g, TransFat 0 g
SWEET AND SALTY CRUNCHY NUT BARS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h20m
Yield 24 slices
Number Of Ingredients 7
Steps:
- Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
- Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
- The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
- Line your springform pan with aluminum foil or use a foil pan.
- Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
- Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
- Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
- Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.
MONSTER COOKIE BARS
This recipe for chewy monster cookie bars has everything you love about classic monster cookies, but with a few tweaks to make them bake up as perfect bars. These soft and chewy bars are packed with peanuts, chocolate chips, M&M's® and oats - the perfect balance of sweet and salty. It's easy to make and takes only 10 minutes to prep with the help of a pouch of Betty Crocker™ peanut butter cookie mix. We love packing these flavor-filled monster cookie bars for lunch, keeping them on hand as a midday snack, or enjoying them topped with a scoop of vanilla ice cream for a deliciously indulgent dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, mix cookie mix, oil, water, egg, peanut butter and oats with spoon until mixture comes together. Stir in candies, chocolate chips and peanuts. Press dough in bottom of pan.
- Bake 16 to 20 minutes or until light golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 15 g, TransFat 0 g
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