Spread the Virginia Peanuts in a single layer on a baking sheet.
Roast for 30-35 minutes, or until the shells are deeply browned and the peanuts are fragrant.
While the peanuts are roasting, prepare the Pecan Crumble. In a small bowl, combine the chopped Pecans, Brown Sugar, and melted Butter. Spread on a small baking sheet and bake for 8-10 minutes, or until golden brown and fragrant. Let cool and crumble.
Prepare the Syrup. In a medium saucepan, combine the Blackstrap Molasses, Water, Sherry Vinegar, Smoked Paprika, and Sea Salt.
Bring the Syrup to a boil over medium heat, then reduce heat and simmer for 20-25 minutes, or until slightly thickened and glossy.
Once the peanuts are roasted, let them cool slightly. Crack the shells and remove the peanuts.
Pour the Syrup over the peanuts and stir to coat evenly.
Sprinkle with the Pecan Crumble and let cool completely before serving.
Ingredients
6
1 cup140 gVirginia Peanuts-in shell
1/2 cup120 mLBlackstrap Molasses
1/4 cup60 mLWater
1 tbsp15 mLSherry Vinegar
1/4 tsp1.25 mLSmoked Paprika
1/4 tsp1.25 mLSea Salt-fine
1/4 cup30 gPecans-chopped
1 tbsp15 mLBrown Sugar
1/2 tbsp7.5 mLButter-melted
Equipment
Baking Sheet
Saucepan
Small Bowl
Wooden Spoon
Instructions
Preheat oven to 325°F (160°C).
Spread the Virginia Peanuts in a single layer on a baking sheet.
Roast for 30-35 minutes, or until the shells are deeply browned and the peanuts are fragrant.
While the peanuts are roasting, prepare the Pecan Crumble. In a small bowl, combine the chopped Pecans, Brown Sugar, and melted Butter. Spread on a small baking sheet and bake for 8-10 minutes, or until golden brown and fragrant. Let cool and crumble.
Prepare the Syrup. In a medium saucepan, combine the Blackstrap Molasses, Water, Sherry Vinegar, Smoked Paprika, and Sea Salt.
Bring the Syrup to a boil over medium heat, then reduce heat and simmer for 20-25 minutes, or until slightly thickened and glossy.
Once the peanuts are roasted, let them cool slightly. Crack the shells and remove the peanuts.
Pour the Syrup over the peanuts and stir to coat evenly.
Sprinkle with the Pecan Crumble and let cool completely before serving.
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