Enjoy Your Peanuts With a Little Pizazz
by RYAN MILEJCZAK
Florida peanuts are a nutritional powerhouse. They’re rich in healthy fats, protein, and key nutrients like B vitamins and vitamin E. A single 100 gram serving of peanuts provides 95% of the recommended daily value of manganese, and significant amounts of magnesium, phosphorus, and dietary fiber. Studies suggest that consuming 1.5 oz of peanuts a day may help reduce the risk of heart disease.
As George Washington Carver knew well, there are myriad uses for peanuts. They can be dry roasted and consumed whole; processed into peanut butter, oil, or flour; or used in a variety of recipes like peanut brittle and pad thai. Despite their name, peanuts are actually legumes, and they can be boiled like other legumes to create the classic southern treat, boiled peanuts.
Here are just a few of our favorite peanut recipes.
Classic Boiled Peanuts
Adapted from Southern Living
Ingredients
- 1 ½ cups kosher salt (Or for more flavor, 1 ¼ cup kosher salt and 6 tbsp Old Bay seasoning)
- 3 lbs green peanuts (if unavailable, can sub for 2 lbs raw peanuts in the shell)
Instructions
If using raw peanuts rather than green, place peanuts in 12 qt stockpot along with 2 gallons of water and ½ cup of salt and let soak overnight, then drain.
Next, take your peanuts and place them in the stockpot along with 2 gallons of water and remaining salt or seasonings and bring to a boil. Reduce to a simmer and cook, covered, until peanuts are soft (5 to 8 hours for raw peanuts, 2 to 3 hours for green peanuts. Top up with water if the water level gets too low. Let cool, then drain and enjoy.
Peanut Caramel Corn
Adapted from Allrecipes
Ingredients
- 7 quarts popped popcorn, plain
- 2 cups dry roasted shelled peanuts
- 2 cups brown sugar
- 2 cup butter
- ½ cup light corn syrup
- 1 tsp salt
- 1 tsp vanilla extract
- ½ tsp baking soda
Instructions
Begin by preheating your oven to 250 degrees F. Meanwhile, grease two rimmed baking sheets and place half of the popcorn and peanuts onto each.
Next, heat a saucepan over medium heat and add brown sugar, butter, corn syrup, and salt. Bring to a boil and stir constantly for 5 minutes, then remove from the heat and stir in vanilla and baking soda. Immediately pour over popcorn and peanuts and stir until well coated.
Next, place the trays in the oven for 1 hour, stirring them every 15 minutes or so. Remove from oven and pour onto parchment paper to cool, breaking up any large clumps, then enjoy.
Thai Peanut Chicken and Noodles
Adapted from Culinary HIll
Ingredients
- 8 oz vermicelli
- ⅓ cup chicken broth
- ⅓ cup creamy peanut butter
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp crushed red pepper flakes
- 1 tsp ground ginger
- 1 clove garlic, minced
- 2 cups cooked chicken breast
- 2 carrots, peeled, quartered, and sliced thinly
- ¼ cup scallions, sliced
- ¼ cup dry roasted shelled peanuts, chopped
Instructions
Begin by bringing 4 quarts of water to a boil. Add ½ tsp salt and the vermicelli noodles and cook according to package directions. Remove from heat and drain.
Next, take a large bowl and whisk together the broth, peanut butter, honey, soy sauce, crushed pepper, ginger, and garlic. Add chicken, drained noodles, and carrots, and toss until well coated. Top with scallions and peanuts and enjoy.
No-Bake Rocky Road Bars
Adapted from Best Recipes
Ingredients
- 500g baking milk chocolate, melted
- 200g chopped marshmallows
- ¼ cup dried coconut
- ½ cup plus ¼ cup dry-roasted shelled peanuts, chopped
Instructions
Combine all ingredients except ¼ cup peanuts together in a large bowl and mix until well combined. Pour into a baking tray lined with parchment, top with remaining peanuts, and refrigerate until set, about 3 hours. Cut into squares and enjoy.
