College Run Farms

College Run Farms.......

Recipes

ROASTED RAW PEANUTS:

Here's How:

Preheat oven to 350 degrees F.

Place raw peanuts in a single layer in shallow baking pan.

For unshelled peanuts: Bake 20 to 25 minutes.

For shelled peanuts: Bake 15 to 20 minutes.

Stir once or twice during cooking time.

Cook until slightly underdone.

Peanuts continue to cook when removed from oven.

Let cool 10 minutes before eating.

Store unshelled roasted peanuts in an airtight container up to one month on the shelf, 6 months in refrigerator or 12 months in freezer.

Tips:

Choose unshelled peanuts that have clean, unbroken, unblemished shells that do not rattle when shaken.

1-1/2 pounds of unshelled peanuts equals about 1 pound shelled or 3-1/2 to 4 cups.

Store unshelled raw peanuts in an airtight container up to two month on the shelf, 6 months in refrigerator or 12 months in freezer.

RAW PEANUT BRITTLE:

2 c. sugar
1 c. white syrup
2 c. raw peanuts (shelled)
2 tbsp. butter
2 tsp. soda
1 tsp. vanilla

Bring 1/2 cup water to boil in heavy pan or skillet. Add sugar and syrup and stir until dissolved. Boil until it spins a thread, add peanuts. Cook over low heat to golden brown. Add soda, vanilla and butter. Spread on greased sheet.

SALTED PEANUTS IN SHELL:

salt
water
unshelled peanuts (raw)

Make a 50% solution of salt.
Soak the peanuts in the shell for five hours.
Simmer 3 hours over very low heat in brine.

BOILED PEANUTS:

Ingredients~

5 pounds raw peanuts, in shells

1 cup salt

water to cover

Directions~

Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.

Let the water boil for 3 hours.

Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.

-------------------------------------------------------------------------------------------------
For directions on how to cook/prepare fresh produce, visit: www.pickyourown.org