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Tradewinds Spiced Peanuts

Hot Spicy Peanuts:
3 cups dry-roasted, unsalted peanuts
1 Tbsp. peanut oil
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. cayenne pepper

Oriental Peanuts:
3 cups dry-roasted, unsalted peanuts
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
1 Tbsp. granulated sugar
1 Tbsp. ground ginger
1 Tbsp. garlic powder

Moroccan Peanuts:
1 large egg white
3 cups dry roasted, unsalted peanuts
1/2 cup sugar
1 Tbsp. ground cinnamon
2 tsp. ground cumin
2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. cayenne pepper

Hot Spicy Peanuts: In a medium bowl, toss peanuts with peanut oil to coat well. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Store in tightly covered container. Oriental Peanuts: Preheat oven to 350°F. In a medium bowl, toss peanuts with soy sauce and sesame oil. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in single layer on a nonstick baking sheet. Bake at 350°F, in center of oven for 7-10 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan. Store in tightly covered container. Moroccan Peanuts: Preheat oven to 300°F. In a medium bowl, beat egg white with 1 Tbsp. water until frothy. Add peanuts; toss to coat well. If necessary, pour peanuts into a strainer and let any excess liquid drain off. Combine remaining ingredients in a resealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in a single layer on a nonstick baking sheet. Bake at 300°F in center of oven for 15 minutes. Stir peanuts, reduce heat to 275°F, and bake 45 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan 30 minutes. Store in tightly covered container. Makes 9 servings per flavor (1/3 cup per serving).

 


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