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> Peanut Recipes, Recipes using peanuts or peanut butter
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Posted: 16-Sep-2009, 08:40 AM
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Group: Celtic Nation
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I like peanuts almost as much as chocolate so here is a recipe to start a new thread.

Peanut Brittle and Caramel Crunch Ice Cream Pie

Caramel Sauce:
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup

9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened
5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
1 cup coarsely chopped peanut brittle
print a shopping list for this recipe

For caramel sauce:
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.

Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.

For pie:
Preheat oven to 375F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.

Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.

Cut pie into wedges. Rewarm sauce and pass separately.

(originally from Bon Appetit)
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Posted: 26-Feb-2010, 03:25 AM
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Group: Celtic Nation
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Joined: 20-Feb-2010


Thanks for sharing such a wonderful recipe i had tried these and i just awesome.As your recipe is so good so i also decided to share another recipe with you these recipe is my Dad's favorite.

Hot And Spicy Peanuts Recipe


* 1 - 2 TBSP. dried crushed red pepper flakes
* 3 TBSP. olive oil
* 4 cloves garlic, pressed
* 1 can ( 12 oz. ) salted peanuts
* 1 can ( 12 oz. ) Spanish peanuts
* 1 teasp. salt
* 1/2 teasp. chili powder


1. in a large skillet heat oil to hot. add the red pepper flakes and cook for 1 min.
2. stir in garlic and the peanuts.
3. turn heat to medium. cook for 5 minutes stirring constantly
4. remove from heat sprinkle with salt and the chili powder
5. drain on paper towels
6. cool completely
7. store in an air tight container
8. make 4 cups

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