|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 111 for glazed peanuts
Here is a quick meal that's as good or better than take-out! If you don't have teriyaki or hoisin sauce, add 1/2 tsp. molasses for a similar result. ...
Dissolve sugar in ... medium heat. Add peanuts and continue cooking ... have a shiny glazed rosy look. Spread ... store in airtight container. Makes 2 cups.
Melt butter and blend with peanut butter. Add sugar ... drain on wire cake rack. (Use a fork or 2 spoons for dipping.) Makes about 100 balls. Freezes well.
In a black ... and stir the peanuts, pecans until ... spoon. Preheat oven to 300 degrees and bake for 20 to 30 minutes. Cool. Spread in airtight container.
Dissolve sugar in water, add peanuts and continue cooking, ... have a shiny, glazed, rosy look. ... aluminum foil to cool. Break apart while still warm.
Dissolve sugar in ... medium-low heat. Add peanuts and cook until water is gone. Pour onto an ungreased cookie sheet and bake at 300 degrees for 30 minutes.
Put all ingredients ... Immediately put on ungreased cookie sheets, separate peanuts. Sprinkle with salt. Bake at 300 degrees for 15 minutes. Makes 4 cups.
Preheat oven to ... Remove to cooling rack. Sprinkle with peanut butter chips. In 5 minutes, spread melted chips. Sprinkle on remaining nuts. Cool completely.
Preheat oven to ... until fluffy. Add peanut butter and beat ... chocolate chips and peanuts; dough will ... minutes. Coarsely chop glazed peanuts; do not ... Store in airtight container.)
Combine peanuts, sugar and ... minutes constantly. Spread on buttered baking sheet. Bake at 300 degrees for 30 minutes. Stir and then bake 15 minutes longer.
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