Best Oaxacan Peanuts Recipes

Oaxacan Peanuts image

Provided by Happy Harry 2

Time 25m

Yield 2 lbs

Number Of Ingredients 7

20 serrano chilies, dried (about 1 inch long)
4 garlic cloves, finely minced (or pressed)
3 garlic cloves, peeled whole
2 tablespoons olive oil
2 lbs virgina salted peanuts, blanched
1 teaspoon kosher salt
1 teaspoon chili powder

Steps:

Heat chiles, minced garlic, and olive oil in a heavy pan for 1 minute. Stir so the chiles won't scorch.
Mix in the peanuts and stir over medium heat, or spread on a cooky sheet and bake in a 350 degree oven for 5 minutes or until slightly brown.
Sprinkle with kosher salt and chile powder.
Mix well and store in a covered jar or tin along with the whole garlic cloves, at least a day before serving.

Nutrition Facts : Calories 2814.5, Fat 239.5, SaturatedFat 33.2, Sodium 4584.4, Carbohydrate 105.9, Fiber 39.2, Sugar 21.6, Protein 109.4

Peanut Butter No-Bake Cookies with Oats and Flaxseeds image

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield about 20 cookies

Number Of Ingredients 9

1/2 cup honey
1/4 cup coconut oil
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup crunchy peanut butter
3/4 cup old-fashioned rolled oats
1/3 cup golden raisins
1 cup unsweetened shredded coconut
2 tablespoons flaxseeds, wheat germ or chia seeds

Steps:

Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.