How to make cajun pnuts?!
How to make cajun pnuts?
cajun boiled pnuts
Answers:
1 egg white
2 tsp. paprika
1-1/2 tsp. kosher salt
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. fresh coarsely ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. ground red pepper (cayenne)
2 cups PLANTERS Dry Roasted Unsalted Peanuts
PREHEAT oven to 350°F. Beat egg white with fork in medium bowl until foamy. Add seasonings; mix well. Stir in peanuts.
SPREAD evenly into lightly greased 15x10x1-inch baking pan.
BAKE 10 min. or until peanuts are toasted and dry. Cool completely. Store in airtight container at room temperature.
Source(s):
http://www.kraftfoods.com/recipes/appeti...
Lickety-Split Cajun Boiled Peanuts
1-2 lb peanuts (in their shells)
water
2-3 tablespoons salt
10 dashes red peppers
1 dash garlic
1 dash soy sauce
In a crockpot, put about 2 quarts of water and add the peanuts (in their shells) such that the water just barely covers the peanuts.
Add 2-3 tbs salt and 10 dashes of red pepper (more if you like spice) and a dash each (optional) of garlic and soy sauce.
Let it all simmer for 24 hours, adding more water when the level gets lower, every so often.
The idea is to get the peanuts really soft inside the shells.
When ready, serve hot, with an empty bowl nearby for the empty shells.
A different one:
2 teaspoons vegetable oil
1 1/2 teaspoons Cajun or Creole seasoning blend or chili powder
1/4 teaspoon cayenne pepper, ground
2 cups lightly salted dry roasted peanuts
PREPARATION:
Heat oil in a skillet over medium heat. Stir in seasoning and cayenne. Add peanuts to skillet; cook for 2 minutes stirring constantly. Serve warm or at room temperature. Store for up to 3 weeks in a tightly covered container.
Serves 8.