1/2 cup unsalted butter
4 cups pecans
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic powder
In a large bowl, combine cereals, peanuts and coconut; set aside.
In a saucepan, combine corn syrup, sugar, butter and cream; cook and stir over medium heat until the mixture reaches soft-ball stage (240-degrees), about 25 to 30 minutes.
Pour over cereal mixture and toss to coat evenly.
Pat into a greased 15-inch-by-10-inch-by-1-inch baking pan. Cool before cutting.
Recipe makes 8 servings.
Serving size: 1/2 cup.
Variation: Hot and Spicy Peanuts
Have a ready supply of these hot and spicy peanuts in your fridge or freezer for unexpected company or occasions when you are in the mood for a peanut with a real kick.
1-7/8 cups raw peanuts, skin on or off (your choice)
2 teaspoons canola oil
1 teaspoon kosher salt
1/2 teaspoon cayenne
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Hungarian paprika
1/2 teaspoon chipotle chili powder
1/2 teaspoon chili powder
Preheat the oven to 350 degrees. Place the nuts on a baking sheet; transfer to the oven and bake until lightly toasted, about 15 minutes. Transfer to a large bowl. Add the remaining ingredients, mix well and set aside until cooled, for at least 30 minutes and up to 2 hours. Transfer to a lidded jar and refrigerate.
Nutrition Information: Calories: 97; Calories from Fat: 77; Fat: 8.5g; Saturated Fat: 1.2g; Cholesterol: 0mg; Sodium: 133mg; Carbohydrates: 2.7g; Dietary Fiber: 1.4g; Protein: 4.2g
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