Type what you have

Ingredients

• ✓ peanut
• salt
• water

Instructions

1. 1 Wash peanuts and place them in a pot. Add salt, then water to cover. Bring water to a boil.
2. 2 Let peanuts boil in water for at least 3 hours.
3. 3 After three hours, take out a peanut and try it – if it’s not soft enough, keep boiling until the desired softness is reached.

By Thelma

Ingredients

• ✓ peanut
• honey-oat cereal
• cranberry
• carob chip
• sunflower seed

Instructions

1. 1 Combine cereal, peanuts, cranberries, carob chips, and sunflower seeds in a large bowl. Store trail mix in an airtight container at room temperature.

By Erin

Ingredients

• ✓ peanut
• rolled oat
• peanut butter
• honey
• semi-sweet chocolate chip

Instructions

1. 1 Mix together oats, peanut butter, honey, peanuts, and chocolate chips in a medium bowl until blended. Refrigerate for 20 to 30 minutes.
2. 2 Roll into twenty 1-inch balls, using about 2 tablespoons for each one.

By Kraft Peanut Butter

Ingredients

• ✓ peanut
• cooking spray
• sweetened condensed milk
• peanut butter chip
• butter
• miniature marshmallow

Instructions

1. 1 Spray the bottom of a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 of the peanuts into the prepared baking dish.
3. 3 Cook and stir sweetened condensed milk, peanut butter chips, and butter in a saucepan over medium heat until melted, about 5 minutes. Add marshmallows and stir until smooth. Pour mixture over peanuts and top with remaining peanuts.
4. 4 Refrigerate until chilled, 1 to 2 hours. Cut into bars.

By lori john

Ingredients

• ✓ peanut
• coconut oil
• peanut butter
• heavy cream
• cocoa powder
• liquid stevia
• vanilla extract
• salt

Instructions

1. 1 Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
2. 2 Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
3. 3 Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

By John Larkin

Ingredients

• ✓ peanut
• corn puff
• butter
• brown sugar
• corn syrup
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Combine corn puffs and peanuts in a large roasting pan.
2. 2 Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes.
3. 3 Remove from heat; stir in baking soda until mixture foams up.
4. 4 Pour over corn puff mixture and toss well using rubber spatulas. Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
5. 5 Spread on waxed paper to cool. Break apart and store in an airtight container.

By rookie

Ingredients

• ✓ peanut
• popcorn
• brown sugar
• butter
• corn syrup
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Spread popcorn in bottom of a large, deep roasting pan; sprinkle peanuts evenly over the top.
3. 3 Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-high heat. Cook, whisking constantly, until sugar and butter are melted and the mixture is smooth and bubbling, about 2 to 3 minutes.
4. 4 Pour caramel sauce over popcorn and peanuts; stir until completely coated, scooping any peanuts and caramel that fall to the bottom of the roasting pan.
5. 5 Bake in the preheated oven, stirring occasionally, until the caramel coating is dry and crisp and popcorn is evenly coated, about 45 minutes. Transfer popcorn mixture to a sheet of parchment paper in a single layer to cool completely and harden.

By themoodyfoodie

Ingredients

• ✓ peanut
• brownie mix
• water
• vegetable oil
• egg
• popcorn
• chocolate chip
• peanut butter chip
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, water, oil, and egg together in a bowl. Pour brownie batter in a thin layer in the bottom of the prepared baking dish. Spread popcorn over brownie batter and lightly press into batter. Sprinkle peanuts, chocolate chips, and peanut butter chips over the popcorn.
3. 3 Melt butter in a small saucepan over medium heat. Whisk brown sugar into butter; bring to a boil, whisking constantly, and cook until mixture has a thin caramel texture, about 3 minutes. Drizzle caramel over popcorn mixture in the baking dish.
4. 4 Bake in the preheated oven until brownies are set, 30 to 35 minutes. Cool before cutting into bars.

By chelseasal

Ingredients

• ✓ peanut
• vegetable oil
• popcorn
• butter
• brown sugar
• corn syrup
• salt
• baking soda
• vanilla extract
• pecan
• almond

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat until all corn has been popped. Set aside.
3. 3 Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
4. 4 Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
5. 5 Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

By Terri McCarrell

Ingredients

• ✓ peanut
• popcorn
• candy-coated chocolate
• vegetable oil
• butter
• marshmallow
• cooking spray

Instructions

1. 1 Mix popcorn, M&Ms, and peanuts in a large bowl.
2. 2 Heat oil, butter, and marshmallows in a pan over medium-low heat until melted. Pour over popcorn and blend together with a heavy spoon.
3. 3 Spray Bundt cake pan with nonstick cooking spray; press popcorn mixture lightly into the pan and refrigerate until cool.
4. 4 To remove popcorn cake from the pan, place the pan in warm water, then turn it upside down until cake comes out.

By Johnna

Ingredients

• ✓ peanut
• cooking spray
• popcorn
• sugar
• butter
• corn syrup
• cocoa powder
• vanilla

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Spray a 10x15-inch baking pan with nonstick spray. Place popcorn and peanuts into a large metal bowl; set aside.
2. 2 Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high heat; bring to a boil, stirring continuously, and cook for 2 minutes. Stir in vanilla, then pour over popcorn in the bowl. Stir until popcorn is well-coated; spread on the prepared pan.
3. 3 Bake in the preheated oven, stirring several times, for 30 minutes.
4. 4 Remove popcorn from the oven; allow to cool to room temperature to crisp up. Break into small clumps and store in an airtight container.

By sueb

Ingredients

• ✓ peanut
• bacon
• maple syrup
• popcorn
• crispy rice cereal
• wheat cereal
• pretzel stick
• butter
• brown sugar
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Line a baking sheet with aluminum foil.
2. 2 Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
3. 3 Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
4. 4 Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
5. 5 Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
6. 6 Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
7. 7 Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
8. 8 Place popcorn mixture in the preheated oven to warm.
9. 9 Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
10. 10 Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

By AirForceFun

Ingredients

• ✓ peanut
• popcorn
• brown sugar
• margarine
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease two rimmed baking sheets. Place 1/2 of the popped popcorn and 1/2 of the peanuts onto each prepared baking sheet.
2. 2 Bring brown sugar, margarine, corn syrup, and salt to a boil in a saucepan over medium heat, stirring occasionally to blend. Once boiling, boil for 5 minutes, stirring constantly.
3. 3 Remove from the heat and stir in vanilla and baking soda; mixture will be light and foamy.
4. 4 Immediately pour hot liquid over popcorn and nuts. Stir until pretty well coated.
5. 5 Bake in the preheated oven for 1 hour, removing the pans and giving them each a good stir every 15 minutes.
6. 6 Line your countertop with waxed paper. Remove popcorn and nuts from the oven; dump onto waxed paper and separate any large clumps. Allow to cool completely.
7. 7 Enjoy!

By ANITALOUISE

Ingredients

• ✓ peanut
• butter-flavored microwave popcorn
• brown sugar
• margarine
• corn syrup
• salt
• vanilla extract
• baking soda
• chocolate almond bark

Instructions

1. 1 Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
2. 2 Preheat oven to 250 degrees F (120 degrees C).
3. 3 Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
4. 4 Pour brown sugar mixture over popcorn-peanut mixture; stir to coat.
5. 5 Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
6. 6 Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
7. 7 Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring each time until smooth, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

By ala

Ingredients

• ✓ peanut
• popcorn
• candy corn
• butter
• margarine
• miniature marshmallow
• red food coloring
• yellow food coloring
• red licorice
• black licorice

Instructions

1. 1 Gather all ingredients. Grease a muffin pan and set aside.
2. 2 Place popcorn, candy corn and peanuts into a large bowl and set aside.
3. 3 Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange.
4. 4 When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
5. 5 Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it.
6. 6 Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

By ALETA1314

Ingredients

• ✓ peanut
• popcorn
• brown sugar
• butter
• corn syrup
• vanilla extract
• salt
• baking soda
• milk chocolate chip
• shortening

Instructions

1. 1 Grease cookie sheets.
2. 2 Place popcorn and peanuts in a paper bag. Set aside.
3. 3 In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
4. 4 Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
5. 5 In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

By Jen

Ingredients

• ✓ peanut
• confectioners' sugar
• shortening
• coconut oil
• chocolate chip
• popcorn
• vegetable oil
• butter
• coconut oil
• allspice
• nutmeg
• cinnamon
• baking soda
• vanilla extract
• almond
• coconut
• salt
• corn syrup
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder

Ingredients

• ✓ peanut
• chili powder
• red chili pepper
• cumin seed
• salt

Instructions

1. 1 Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.

By Allrecipes Member

Ingredients

• ✓ peanut
• carrot
• cilantro
• lemon juice
• sugar
• salt
• cilantro

Instructions

1. 1 Toss together carrots, cilantro, and peanuts in a large bowl until well combined. Stir lemon juice, sugar, and salt into carrot mixture. Set aside long enough to allow sugar to dissolve, about 10 minutes.
2. 2 Garnish salad with cilantro to serve.

By hemal shah

Ingredients

• ✓ peanut
• cilantro
• garlic
• ginger root
• hot green chile pepper
• salt
• lemon juice

Instructions

1. 1 Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

By Rani

Ingredients

• ✓ peanut
• cucumber
• salt
• butter
• cumin
• red chile pepper
• lemon juice
• sugar
• cilantro

Instructions

1. 1 Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
2. 2 Melt butter in a small saucepan, and stir in cumin and chili pepper.
3. 3 Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

By RADHIKA GHATAGE

Ingredients

• ✓ peanut
• basmati rice
• water
• margarine
• onion
• ginger root
• carrot
• salt
• cayenne pepper
• cilantro

Instructions

1. 1 Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. 2 While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

By Allrecipes Member

Ingredients

• ✓ peanut
• chickpea
• water
• spinach
• vegetable oil
• garlic
• cumin seed
• green chile paste
• turmeric
• salt

Instructions

1. 1 Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.
3. 3 Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.

By Allrecipes Member

Ingredients

• ✓ peanut
• tapioca pearl
• potato
• vegetable oil
• cumin seed
• green chile pepper
• curry leaf
• salt
• sugar
• cilantro
• lime juice

Instructions

1. 1 Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
2. 2 Rinse tapioca again before starting to cook. Drain, cover, and set aside.
3. 3 Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
4. 4 Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
5. 5 Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

By MSA

Ingredients

• ✓ peanut
• parsley
• basmati rice
• bay leaf
• butter
• curry powder
• raisin
• currant
• tomato
• garlic
• green bell pepper
• celery
• yellow onion
• bacon
• canola oil
• black pepper
• kosher salt
• thyme
• chicken

Instructions

1. 1 Season chicken with thyme, kosher salt, and black pepper.
2. 2 Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
3. 3 Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
4. 4 Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
7. 7 Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
8. 8 Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.

By Mario Brown

Ingredients

• ✓ peanut
• cilantro
• white rice
• salt
• white sugar
• turmeric
• tomato
• asafoetida powder
• curry leaf
• green chile pepper
• onion
• mustard seed
• cooking oil
• coconut
• cumin seed
• coriander seed
• red chile pepper
• black lentil
• chana dal
• cooking oil

Instructions

1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ peanut

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
3. 3 Turn the oven off. Leave peanuts in the oven for 1 hour without opening the door. Serve warm or at room temperature.

By kehn

Ingredients

• ✓ peanut
• caramel

Instructions

1. 1 Coat a cookie sheet with nonstick cooking spray. Set aside.
2. 2 Place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. Some microwaves may take longer. Stir in the peanuts, and pour out onto the prepared baking sheet. Press as thinly as you can. Cool completely, then break into pieces.

By HONEYBEEMELISSA

Ingredients

• ✓ peanut
• peanut oil
• white sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304

Ingredients

• ✓ peanut
• white sugar
• water

Instructions

1. 1 Line a baking sheet with a plain paper bag or parchment paper.
2. 2 Stir peanuts, sugar, and water together in a large pot over medium-low heat using a wooden spoon; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes.
3. 3 Carefully pour coated peanuts onto the prepared baking sheet until completely cooled.

By Rosa Letty Gonzalez