Sweet And Tangy Balsamic Salad With Honey Roasted Peanuts Recipes

ASIAN PEANUT SALAD WITH SWEET & SPICY HONEY ROASTED PEANUTS

Steps:

• Preheat the oven to 325 degrees F., and line a rimmed baking sheet with a silpat or strong aluminum foil.
• In a bowl, stir together the nuts, honey, pepper flakes, cayenne, and salt. Spread on the prepared baking sheet into an even layer, and bake for 20 minutes, or until the honey turns a deep caramel color, stirring every 3-5 minutes to prevent burning.
• Remove from the oven and stir constantly for 1-2 minutes. Sprinkle on the sugar, and continue to stir until cooled, breaking up clumps as they form. Once the nuts are cool enough to handle, you can use your hands to break up any larger clumps that remain. Once completely cooled, store in an airtight container at room temperature for up to a couple of weeks.
• Whisk all the ingredients to combine, except 2 TBSP of the toasted sesame seeds. Save these as a garnish for the salad. Store dressing in an airtight container in the fridge for up to a couple of weeks. Dressing is best made a day in advance to let the flavors come together.
• In a bowl, combine both of the cabbages, bell pepper, snap pees, and carrots. Garnish with chopped green onions and cilantro. Salad greens can be prepped in advance, and stored in the fridge for up to a few days in a lidded bowl.
• When ready to serve, top with the dressing, reserved sesame seeds, and a handful of honey roasted peanuts. Optionally, add some grilled chicken or shrimp to make the salad a complete meal.

VENDOR STYLE HONEY ROASTED PEANUTS

Steps:

• Mix the sugar and salt in a bowl and set aside.
• Bring the honey, water and oil to boil in a saucepan.
• Add the peanuts to the honey mixture.
• Reduce heat to low and simmer for 5 minutes stirring frequently.
• When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes. You will recognize the honey roasted peanut look.
• Take off heat and spread in one layer on a cookie sheet or foil until it cools. Break into pieces and store in an airtight container.

HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 350°F.
• Place peanuts in a bowl.
• Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
• Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
• Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
• *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
• *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
• These taste great while they're warm! (and may leave a little butter on your fingers).

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SWEET AND SPICY CAJUN ROASTED PEANUTS

Steps:

• Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.
• Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.

SWEET AND TANGY SUMMER MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse in cold water until macaroni is cooled.
• Place macaroni into a large salad bowl and stir in tomatoes, green bell pepper, cucumber, and green onion.
• Whisk sugar, vegetable oil, ketchup, vinegar, salt, paprika, and black pepper, stirring in a bowl until sugar has dissolved. Pour dressing over macaroni and vegetables and toss to coat.

SOUTHERN SPICY ROASTED PEANUTS

Steps:

• Line a large baking sheet with foil.
• In a bowl, toss together the peanuts, Worcestershire sauce and liquid smoke.
• Let stand at room temperature for 30 minutes, stirring now and then.
• Preheat the oven to 325^F.
• Have the oven rack positioned in the center of the oven.
• In a large heavy skillet, melt the butter over medium low heat.
• Cool a little then add the vinegar, hot pepper sauce, salt, and cayenne pepper.
• Return the skillet to the heat and add the peanuts and marinade.
• Stir to coat evenly, about 30 seconds.
• Spread the peanuts on the baking sheet and bake until deep golden brown, stirring now and then, for about 20 minutes.
• Cool on a rack uncovered for at least 6 hours to dry.
• Store at room temperature in an air tight container.