Thursday, October 7, 2010

Maple-Glazed Peanuts & Bacon

I was just browsing on the Food & Wine website this afternoon and came across a recipe for this peanut concoction. Suddenly, it hit me...I've eaten these before! See friends, there are some great people out there that send me random foodie stuff in the mail. I've received books, cheeses, special sauces, bacon chocolates and much more. But probably my favorite package came from my friend in NYC about 2 years ago that sent me a jar of these peanuts. According to the article, these have become so popular that The Red Head Restaurant in NYC now sells these online. With this recipe, you can skip the shipping fees and make it right at home.

Maple-Glazed Peanuts & Bacon
  1. 3 thick slices of bacon (3 ounces)
  2. 1 tablespoon thyme leaves, minced
  3. 1 tablespoon kosher salt
  4. 3/4 teaspoon Old Bay Seasoning
  5. 1/2 teaspoon cayenne pepper
  6. 1/2 teaspoon dry mustard
  7. 3 cups unsalted roasted peanuts (1 pound)
  8. 1/2 cup pure maple syrup
  1. Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
  2. In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.
The peanuts can be stored in an airtight container for up to 5 days.


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