Peanut Recipes

Boiled Peanuts

The process of boiling peanuts draws antioxidants from the shells, giving boiled peanuts four times the antioxidants of raw or dry roasted nuts! 
Cook Time6 hrs
Course: Snack
Cuisine: American
Keyword: boiled peanuts, peanut
Servings: 4
Author: Florida Peanut Federation

Ingredients

  • 1 bag raw, green peanuts, in shell
  • salt
  • water

Instructions

  • Put one cup of salt per gallon of water in a big pot.
  • Add the raw peanuts. Cover and bring the peanuts to a boil.
  • Reduce the heat to a simmer and cook for 4 to 6 hours, or until the peanuts are very tender. To test, open the shell and taste.
  • Serve immediately or store the peanuts in jars or sealable bags with some of the cooking liquid to keep them moist. They should keep in the refrigerator for about a week.

Boiled Peanut Hummus

Check out fun ways to use hummus at the bottom of the recipe.  Enjoy.
Prep Time15 mins
Course: Appetizer
Cuisine: American
Keyword: hummus
Servings: 4 Servings
Author: Florida Peanut Federation

Ingredients

  • 1 cup shelled boiled peanuts
  • 2 tbsp tahini
  • 1/4 tsp ground cumin tiny pinch of cayenne
  • 2 tbsp olive oil
  • 2 tbsp water
  • 2 tbsp tahini
  • 1 medium clove of fresh garlic peeled and minced
  • 1 tbsp lemon juice
  • salt to taste

Instructions

  • Process all ingredients in a food processor until hummus is smooth.

Notes

Fun Ways to Use Hummus:
  • Use instead of mayo on sandwiches
  • Spread on toast or bagels
  • Use as a clip with crackers, pita chips
  • Serve with fresh, raw veggies
  • Make salad dressing by blending hummums, vinegar, salt, pepper Mash hummus with cooked egg yolks to make filling for deviled eggs Blend hummus with chicken or tuna for a protein-rich sandwich.

Broccoli Apple Crunch Salad

Prep Time15 mins
Course: Salad
Cuisine: American
Keyword: apple, peanut, vegeterian
Servings: 6
Author: Florida Peanut Federation

Ingredients

  • 1 cup dry roasted peanuts
  • 1/2 cup chopped celery
  • 1/2 lb bacon, cooked crispy
  • 1 head broccoli, chopped
  • 1 large large carrot, grated
  • 1 apple, cored and chopped
  • 1/4 cup dried cranberries
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 3 tbsp lemon juice

Instructions

  • Combine peanuts, celery, bacon, broccoli, carrot, apple, and cranberries – mix well.
  • Whisk together dressing ingredients, mayonnaise, lemon juice, honey. 
  • Pour dressing over salad, serve immediately or refrigerate up to 3 days. 

Vegan Broccoli Crunch Salad

Nutritious and tasty salad for vegans.
Prep Time15 mins
Course: Salad
Cuisine: American
Keyword: broccoli salad, vegan
Servings: 6
Author: Florida Peanut Federation

Ingredients

  • 1 cup dry roasted peanuts
  • 1/2 cup chopped celery
  • 1 head chopped broccoli
  • 1 large grated carrot
  • 1 apple, cored and chopped
  • 1/4 cup dried cranberries
  • 1/2 cup vegannaise (or cashew sauce)
  • 2 tbsp lemon juice
  • 3 tbsp honey

Instructions

  • Combine peanuts, celery, broccoli, carrot, apple, and cranberries – mix well.
  • Whisk together dressing ingredients, vegannaise, lemon juice, honey.
  • Pour dressing over salad, serve immediately or refrigerate up to 3 days.

Gluten Free Peanut Butter Cookies

So what exactly is Gluten? And what is all the fuss about? 
Read below and find out! 
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: cookies, gluten free, peanut butter
Servings: 18 Cookies
Author: Florida Peanut Federation

Ingredients

  • 1 cup natural peanut butter
  • 1 cup sugar
  • 1 tsp pure vanilla extract
  • 1 large egg, lightly beaten
  • coarse sea salt, for sprinkling

Instructions

  • Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
  • In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets.
  • Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. 
  • Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough. 

Notes

Some people have a disease called Celiac Disease, which can cause them to get sick if they eat foods with gluten in them. For most people, though, it is safe and healthy to eat foods with gluten. These cookies are a delicious alternative to the classic peanut butter cookies, and are so yummy, you probably won’t even miss the flour!

Meatless Meatballs

A vegetarian spin on the classic meatballs!
Prep Time20 mins
Course: Dinner
Cuisine: American
Keyword: healthy, meatless, vegeterian
Servings: 6
Author: Florida Peanut Federation

Ingredients

  • 3 cups boiled peanuts, shelled and rinsed
  • 1 small red onion, roughly chopped
  • 2 fresh garlic cloves, without skin
  • 3/4 cup parsley, leaves only, removed from stem
  • 1/4 cup grated parmesan
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup bread crumbs
  • 1/4 cup peanut oil

Instructions

  • Rinse peanuts with running water, shake off excess water and transfer to food processor. Add parsley, red onion, garlic, parmesan, pepper, and salt. 
  • Pulse the mixture until a rough paste forms. Occasionally scrape down the sides of the processor bowl to ensure even ingredient mixing.
  • Once thoroughly combined, transfer to bowl and mix in breadcrumbs and egg. May be easier to use hands than spatula to combine very well.
  • Measure out into small balls using scoop or spoon. Use all of the mixture to make balls, before beginning to cook. Balls may be made ahead of time and refrigerated, tightly covered, for up to 48 hours in advance. 
  • Heat oil in skillet over medium heat. When oil is very hot, surface of oil will look rippled or wavy. Add enough balls to make one nice, loose layer in the skillet. 
  • Allow balls to cook until golden brown on all sides, rolling around in pan only once each side is browned. 
  • Balls may stick to pan before they are cooked enough. If they stick, allow them to brown more, then attempt to roll over once more. Continue cooking balls in batches until all are cooked. 

Peanut Butter Oatmeal Cookies

Add a little more nutrition to the peanut butter cookie with some oatmeal!
Prep Time15 mins
Course: Dessert
Cuisine: American
Keyword: cookies, natural, oatmeal, peanut butter
Servings: 26 Cookies
Author: Florida Peanut Federation

Ingredients

  • vegetable oil cooking spray (or parchment paper)
  • 1/4 cup trans fat-free margarine
  • 2 oz (1/4 cup) reduced-fat cream cheese
  • 10 tbsp natural peanut butter (chunky or creamy)
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 cup old-fashioned oats
  • 2/3 cup all-purpose flour
  • 1/2 cup white whole-wheat flour
  • 1 tbsp baking soda
  • 1/4 tbsp salt

Instructions

  • Preheat oven to 375 degrees. Coat a cookie sheet with with cooking spray or line with parchment paper; set aside.
  • In a medium bowl, cream together margarine, cream cheese, peanut butter, brown sugar, granulated sugar, egg, and vanilla. 
  • In a separate bowl, combine oats, all-purpose flour, whole-wheat flour, baking soda, and salt and stir into sugar mixture. 
  • Drop by a slightly heaping tablespoon onto prepared baking sheet and flatten slightly. 
  • Bake 10 to 12 minutes. Remove from cookie sheet and cool on a wire rack. 

Notes

  • Oats are Healthy!
  • Good source of carbs & fiber
  • Loaded with Antioxidants
  • Packed with important vitamins & minerals
  • There are MANY health benefits to eating oats & oatmeal!