Fancier peanuts.

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I have these peanuts and I want to make them slightly fancier. Like the rosemary peanuts that you find at Trader Joe's. How do i do that?

― Casuistry (Chris P), Wednesday, 17 November 2004 21:36 (twenty-one years ago)

Wow, I've never seen rosemary peanutes at Trader Joe's

― Orbit (Orbit), Wednesday, 17 November 2004 21:45 (twenty-one years ago)

Chris, are your peanuts raw or already roasted? It'll be easier to get some outside flavor into them if they can take some heat.

― the apex of nadirs (Rock Hardy), Wednesday, 17 November 2004 22:30 (twenty-one years ago)

Um. I believe they are raw. They are standard unsalted shelled peanuts, bought in bulk.

― Casuistry (Chris P), Wednesday, 17 November 2004 23:52 (twenty-one years ago)

hmmm I would guess the easiest thing to do would be to toss them in infused oil and roast them.

― teeny (teeny), Thursday, 18 November 2004 02:30 (twenty-one years ago)

There are two ways I favor --

Toss them in a little bit of soy sauce and rice vinegar with some minced scallions. Eat while still hot or serve wtih cellophane noodles

Beat together two egg whites, a little brown sugar, a little cinammon, and a little crushed annatto. Toss the peanuts in it. Bake on a parchment lined sheet in a fairly hot oven until they've 'set' and keep for up to three or four weeks. This last one has worked well with rosemary, thyme, and an itsy-bitsy smigeon of molassas.

― Remy (x Jeremy), Thursday, 18 November 2004 07:09 (twenty-one years ago)

Roast them for how long? At what temperature?

Remy, you are an ambitious mofo. I like that.

― Casuistry (Chris P), Thursday, 18 November 2004 07:10 (twenty-one years ago)

Beat egg whites in medium bowl until foamy. Mix in flavorings. Toss in peanuts.

Spread on single layer on parchment-covered baking sheet

Bake until walnuts are golden, somewhere in the neighborhood of 10 minutes at 375°F.

Cool.

― Remy (x Jeremy), Thursday, 18 November 2004 07:13 (twenty-one years ago)

(I can't claim that much credit for this -- I adapted the recipe from a walnut preparation I use for decorating cakes; pretty failsafe.)

We should totally have a recipe box, Chris!

― Remy (x Jeremy), Thursday, 18 November 2004 07:15 (twenty-one years ago)

I assume that it'll still work even though I'm more likely to want savory rather than sweet?

― Casuistry (Chris P), Thursday, 18 November 2004 07:33 (twenty-one years ago)

a bloke I used to work with used to microwave cashews with a bit of water for 30 seconds, take them out and dry them then toss with oil and chilli or black pepper then micro again for another 30 seconds. RThey were gorgeous, but I never managed to make them as nice as his

― Porkpie (porkpie), Thursday, 18 November 2004 12:06 (twenty-one years ago)

I gave the olive oil method a try. I wasn't feeling ambitious enough for egg whites (plus if given an option between an eggless and an egged version of something, I'll usually go for the eggless first). They came out nice but I added too much salt.

― Casuistry (Chris P), Saturday, 20 November 2004 19:08 (twenty-one years ago)

Not that the salt isn't also nice.

― Casuistry (Chris P), Saturday, 20 November 2004 19:09 (twenty-one years ago)

Tossed in a wee bit of soy and mashed ginger, spread out on a baking tray and toasted in the oven for a few minutes is nice.

― Liz :x (Liz :x), Wednesday, 1 December 2004 12:57 (twenty-one years ago)

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