Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.
br>Pour one cup of peanuts over popcorn.
Microwave second
if desired. Add the garlic-flavored croutons and toss again.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
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).
Place peanuts, crab boil, jalapenos, garlic powder,
Melt chocolate over low heat until smooth.
Pour in peanuts, and mix well.
Spoon out by the tablespoon onto wax paper.
Let candy cool about 45 min.
until hardens.
You can add or take away from this easy recipe as desired.
In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.
Grease a 9x13 inch baking pan. Pour cereal and peanuts into the pan and spread around evenly.
In a heavy sauce pan, bring sugar and corn syrup to a rolling boil, over medium heat. Remove from heat and stir in the peanut butter. Pour the sugar mixture evenly over the cereal and peanuts. Let cool and cut into squares.
Stir in soy sauce and peanuts, and cook and stir until
Combine sugar and water in large pan.
Cook over medium heat until sugar is dissolved.
Stir constantly.
Add peanuts.
Continue cooking and stirring until all syrup has been absorbed.
Spread on lightly greased baking sheet.
Bake in oven at 300\u00b0 for 1 hour, stirring four times.
Do not double recipe.
owder, chopped chilli, asafoetida, and peanuts.
Saute for about 2
Preheat oven to 250 degrees.
Put all flavor ingredients into a mixing bowl.
Add nuts and toss.
Transfer to a roasting pan into which the nuts will fit in one single layer.
Roast for 20 minutes or until nuts begin to color.
Transfer to a paper towel to drain excess oil.
NOTES : For a drier consistency substitute spray olive or corn oil.
A good thing about making your own flavored nuts is creating the flavors you like, with as much or as little salt as you choose. Store in air- tight container, preferably tin.
In microwave, melt chocolate 1 1/2 minutes; then continue to melt in microwave 15 seconds at a time until completely melted. Stir between meltings.
Mix peanuts and cereal together.
Pour into melted chocolate.
Drop by spoon on waxed paper to cool.
In a 2-quart glass dish, combine peanuts, sugar, syrup and salt. Cover and microwave on High 4 minutes. Remove; stir. Replace cover and microwave again for 4 minutes. Add vanilla and margarine; cover and microwave for 2 minutes. Add sifted baking soda; stir swiftly and pour onto greased cookie sheet. Spread thinly; allow to cool. Break up and store in an airtight container.
Combine cake mix, margarine and 1 egg.
Mix well.
Press into a buttered 9 x 13-inch baking dish.
Combine confectioners sugar, cream cheese, 2 eggs, 1/2 cup creamy peanut butter and 1 teaspoon vanilla.
Mix well.
Pour over cake and top with peanuts.
Bake at 300\u00b0 for 45 to 50 minutes or until layer is done.
Cool for approximately 1 hour and cut into bars.
Yield: 15 bars.
Mix milk and pudding mix.
Beat until well blended, 1 or 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup cookies and the chips or peanuts into pudding mixture.
Spoon into pie crust.
Sprinkle with remaining cookies.
Freeze until firm. Garnish with gumdrop flowers, if desired.
Combine margarine and marshmallows in large pot.
Cook over low heat, stirring constantly, until marshmallows melt.
Add popcorn, peanuts and 1 pound gumdrops.
Blend well.
Press into greased 10-inch tube pan.
Chill until firm.
Invert on plate. May decorate with gumdrop flowers.
Soften cream cheese.
Blend in mayonnaise, chutney and ham with a fork.
Shape into log form.
Sprinkle on waxed paper the pecans or peanuts.
Roll log in this nut mixture until well covered.
Wrap in foil and chill until firm.
Garnish with cherries and serve with crackers.
Cream margarine, shortening, brown sugar and sugar in mixer bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Mix flour, salt and baking powder in bowl. Add to creamed mixture alternately with milk, beating well after each addition.
Stir in vanilla.
Fold in peanuts.
Pour into greased and floured tube pan.
Bake at 325\u00b0 for 1 1/4 hours or until cake tests done.
Cool in pan for several minutes.
Invert onto serving plate.
Frost with favorite caramel icing.
Yield: 16 servings.