Hi, I read somewhere, I think here but cannot find it again about using raw peanuts and soaking them in hot sauce then salting and smoking. I cannot find the recipie or know if it is any good. I'm looking for ideas to make hot, smokey peanuts. Any ideas would be greatly appreciated.
I don't have a recipe for you but I'll definitely be keeping an eye on this thread.
Sounds good!
Mike
Preheat oven to 250 degrees
1 egg white w/ 1T water, beat till very foamy.
1 lb roasted nuts (I've done pistach., peanuts, cashews etc.) roughly 3 cups
1/3 cup granulated sugar
2 tsp cayenne
2 tsp cumin
1 Tbsp course salt
toss beaten egg white and nuts, mixing thoroughly to coat, transfer to collander to drain.
In a large bowl, mix all dry ingredients and mix well. After allowing several minutes for 'glue' to drain off peanuts, mix all thoroughly.
arrange nuts on sheet pans in a single layer. Use multiple pans if necessary.
Bake for 40 minutes, stir to mix and loosen from pan, reduce heat to 200 deg. and back in for another 30 minutes or until dry.
Doubles very well, until you are out of sheet pan space. Other spices work well, just mind those that burn. The 2 tsp of cayenne is pretty zippy, and I often use either chipotle's I have dried, or some Thai chilies that succumbed to the dehydrator.
These are a family favorite.
Happy Holidays and God bless
mld
Winemakers, Thanks for the information, I'll have to try it out. Maybe I'm just dreaming but I thought I read a recipe here that used raw peanuts, then you soaked them in hot sauce, then salted them, then smoke roasted them. I'm going to try it anyway, I just do not know how long and what temp to smoke them at. I'll probably have to finish roasting them in the oven, but it sounds good and I can make them as hot as I like.
Well I tried to make some spicy smoked peanuts and it failed. I started with raw peanuts then soaked them in cayenne pepper sauce for about an hour, salted them and spread them out in trays and put into a 200 degree smoker, smoked for 2 hours stirring the peanuts every half hour. After two hours smoke and another hour in the heat I pulled them out and they still tasted raw. So then never having roasted any nuts before, I decided to spread them out on a cookie tray and put into a 350 degree oven for another hour, stirring every 15 minutes. The nuts turned brown but still had the raw taste so I gave up and tossed them out for the birds. I guess I need to learn how to roast the peanuts first then figure a way to attempt this again. Well, live and learn, not everything will succeed on the first try.
You need to take pics of those birds dragging their butts in the snow to cool off the burning ;D
Wish I could have helped.
;D ;D
Funny.... I do not think birds are effected by peppers though. I never thought of that when I tossed the nut over by the bird feeders.
I think you may be right....although, it could be really funny with the squirrels :D ;D
There is a receipe on the Bradley website for this. I tried it last night and ended up with the same results that you did, soft nuts and they still tasted raw. I also used raw peanuts and smoked them at 220F for 2 hrs. Does anyone know what went wrong? I'm new to this also.
On a good note the flavour of the hot sauce and smoke is there, I just need to get them dry and crunchy.
Thanks,
WP.
As I recall, raw peanuts need at least 350 degrees to get things going. I never tried to smoke them, but you might try the same routine with an oven finish.
If anyone knows peanuts, it's my friend, SS ;D
pens go to bradley home look in recipies smoked peanuts p.s I put in oven after smokin 200 deg check often they will get dry it takes a little
time I tried the 350 deg they went bad
when done right they are very good
seemore
Thanks seemore,
I did try that recipe and it did not come out very well for me. Maybe I'll try again with the lower temp setting.
pens
While baking in the oven, make sure you stir them once in a while, and keep them in a single layer on the sheet. It takes a while to get the sauce to a powder form, but that what you want. It takes so long I thought I was cooking a Boston Butt! ;) When they are done, you will still find an occasional soft peanut in the bunch, but that's ok. They are well worth the time to do.
We use Louisiana Hot Sauce.
Quote from: seemore on December 31, 2008, 04:48:09 PM
While baking in the oven, make sure you stir them once in a while, and keep them in a single layer on the sheet. It takes a while to get the sauce to a powder form, but that what you want. It takes so long I thought I was cooking a Boston Butt! ;) When they are done, you will still find an occasional soft peanut in the bunch, but that's ok. They are well worth the time to do.
We use Louisiana Hot Sauce.
What kind of time frame would we be looking at?
Thanks!
SD
When I made them they stayed soft and mushy and the outside was real dark. YUK, had to toos them out for the birds, I'm not sure they even ate them. ;D
I guess thats why you started lowering the temp to 200? I also love Louisiana Hot Sauce, but I normally need to add more powdered cayenne pepper to get some heat. ;D I like a little bite when I'm using hot sauces. :o ;D
Pens - Yes, that is why the temp is lower - you want to dry them out, not cook them.
SD - Time frame? My bad - I don't really know as I never kept an eye on the clock. It has been about a year since I last made these peanuts. We just checked them frequently and took a peanut out from time to time to taste it.
Hope this helps. Sorry I was NO HELP on the time frame. If you try these, let me know how much time it took!!! ;D
Did you start with raw peanuts or already roasted nuts?
That's no problem, Seemore. I was just curious if I'd be looking at a 2 hr thing or a 10 hr thing. Oh well, time is on my side these days ;D
ok raw peanuts, duck, I think 2 hours give or take
seemore
Thank you very much. I know exact times are really hard to give.....was just looking for a ballpark figure. I'm going to have to try my hand at it. Maybe top with some of the jalapeno powder I made.
SD
Well, I had to make some of these last night to refresh my memory.
Here they are, soaking in Louisiana Hot Sauce before the smoke:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0808.jpg)
I then put in the smoker:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0809.jpg)
I smoked them for two hours at 200. Then I brought them in and put them in the oven at 220 degrees. I stirred them every ten minutes and let them stay in the oven for 2 hours and 40 minutes.
I then put them in a dish lined with paper towels and let them sit to cool. Once cooled, they were crunchy:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_0811.jpg)
Hope this helps a little more, Duck and Pens.
Seemore
Thanks seemore, those look great. I'll have to pick up some peanuts and give it another try.
pens
Quote from: seemore on January 03, 2009, 09:05:45 AM
Well, I had to make some of these last night to refresh my memory.
Here they are, soaking in Louisiana Hot Sauce before the smoke:
Seemore
Did you add anything to the hot sauce?
Thanks, Seemore. That helps quite a bit....gonna have to find a place that sells them raw and give it a try this week. I would imagine the shelf life if stored properly would be a couple of weeks to a month?
Thanks again,
SD
Quote from: Smoking Duck on January 03, 2009, 11:45:49 AM
Thanks, Seemore. That helps quite a bit....gonna have to find a place that sells them raw and give it a try this week. I would imagine the shelf life if stored properly would be a couple of weeks to a month?
Thanks again,
SD
SD worried about shelf life.......like there gonna last that long after ya have a bite! ;D
C
These may be just the thing to add some powdered Naga pepper to. ::) ;) ;D
Thanks for the input. If I can find the blanched peanuts I'll give them a try also.
pens
Giz, we followed the recipe for smoked peanuts that is on the Bradley website. However, instead of peanut oil, we used walnut oil - very little at that. And we did add some ground pepper to the Louisiana Hot Sauce mixture.
Duck, you can find raw peanuts in the baking section of most grocery stores.
Smokinrool, those fried peanuts sound great. We will see if we can find any blanched peanuts up here in Iowa...
P.S. If any of you have those high-temp screens from Yard and Pool, you might want to try dumping the peanuts on there to smoke instead of using the glass dish. I don't have one of those screens (yet) so I can't try it that way........... :-[
P.S.
I looked for some raw peanuts at my grocery store tonight......the grocery stores around here really leave a lot to be desired unfortunately. The only raw peanut they had were a spanish nut that reminded me of beer nuts. I really contemplated trying these but didn't pull the trigger. I guess I'm gonna have to go to the big city to find what I'm looking for :'(
SD
Thanks Seemore.
The pics looked like you had some extra seasonings in the mix due to the coating that is left. Looks like this is on the list for tomorrow if I can get my other honey do's done and the boss approves the break.
I was thinking of adding a little brown sugar to make a little sweet heat.
Gizmo, the brown sugar in there sounds great! Let me know how they taste, provided you get approved for your break. ;)
Duck, a friend of our's from a small town in Iowa ran into the same thing when trying to find these peanuts. You can use the Spanish peanuts, but you will have to remove the skin.
seemore
Quoteif you can't find blanched let me know i will send a couple pounds.
I may just take you up on that. Give me some time to look around the stores here first.
Thanks for the offer.
pens