Sunday, June 28, 2009
100-Mile Desserts: Maple Glazed Peanuts
Just in time for the long weekend holiday coming up, I thought I'd add the recipe for a very simple 100-Mile camping sweet treat. It can be made ahead of time at home (it transports well), or it can also be made over a campfire in a cast iron pan. It would be a fun and easy cooking project for kids to help with! Of course, be sure to ask first if anyone has peanut allergies.
We found locally grown peanuts at Pickards (available directly, or through Bailey's Local Foods). They offer redskin peanuts that are salted, unsalted or garlic. Any variety would do for this recipe. There are also a variety of other nuts available through the Ontario Nut Growers Association (hazelnuts, heartnuts, walnuts), but they are significantly more expensive and need to be shelled by hand.
Happy Canada Day! Enjoy this recipe:
Maple Glazed Peanuts
2 cups peanuts (e.g. Pickards Peanuts)
1/4 cup maple syrup
1 tsp salt (if peanuts are unsalted - e.g. Sifto salt)
1 Tbsp canola oil (e.g. Pristine Gourmet)
1) Pre-heat a large sturdy cast iron frying pan. Prepare a lightly oiled sheet of waxed paper on a baking tray and set aside.
2) Dry-roast the peanuts in the pan over medium heat for about 5 minutes, stirring constantly.
3) Add maple syrup, salt and oil. Stir the mixture to coat peanuts well.
4) Continue to stir well as the maple syrup boils down. This will take about 15 minutes.
5) When the maple syrup has boiled down, the peanuts will look glossy and sticky. Scrape them onto the oiled sheet of wax paper and let cool completely.
6) Break the maple-peanuts ("brittle") into small chunks. Store in sealed container or glass jar.