Difference between revisions of "Cajun Peanuts"
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* 3½ rounded tbsp / 75 ml (1 rounded tbsp/20 ml per pound) [[Cajun seasoning|Cajun pepper]] (Watkins) | * 3½ rounded tbsp / 75 ml (1 rounded tbsp/20 ml per pound) [[Cajun seasoning|Cajun pepper]] (Watkins) | ||
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# Combine [[peanut]]s and [[oil]]; toss or shake to coat. | # Combine [[peanut]]s and [[oil]]; toss or shake to coat. | ||
# Add [[Cajun seasoning|Cajun pepper]]; toss or shake again to coat evenly. | # Add [[Cajun seasoning|Cajun pepper]]; toss or shake again to coat evenly. | ||
Latest revision as of 09:51, 15 July 2012
Description
The products used are Watkins (which I sell at www.soyummies.com) but you can use grocery store bought spices.
- Contributed by Nicole Cooke's Recipes
Ingredients
- 3½ lbs / 1½ kg cocktail peanuts (plain salted peanuts)
- 1 tbsp / 15 ml Garlic and Parsley Grapeseed oil (Watkins)
- 3½ rounded tbsp / 75 ml (1 rounded tbsp/20 ml per pound) Cajun pepper (Watkins)
Procedures
- Combine peanuts and oil; toss or shake to coat.
- Add Cajun pepper; toss or shake again to coat evenly.
- If you wish to make a normal-sized batch, reduce as follows:.
- To 1 lb/450 g peanuts, add 1 or 2 tsp/5 to 10 ml garlic and parsley grapeseed oil (enough to lightly coat).
- Use 1 rounded tbsp/20 ml Cajun pepper, more or less to taste.
