does anyone know what the peanuts warmed up with sugar and a sauce is called?

Question

what is the recipe how can i make it

Answer 1

I dont know about the sauce part, but I do know how to do the sugar coating.

What you need

one cup water
two cups sugar
four cups raw peanuts, shells removed; skins can be removed or left on as desired

What you do: Preheat oven to 300 degrees F.

Combine water and sugar in a saucepan. Bring to a boil, and stir until sugar is dissolved, to make a syrup.

Add peanuts. Continue to cook over medium heat, stirring regularly, until peanuts are evenly coated, and no syrup is left in pan.

Spread nuts out on baking sheets. Bake at 300 degrees F for about thirty minutes to one hour or until sugar is completely dried. Gently stir the peanuts a few times while baking. Remove from oven and place on paper towels, let cool, and enjoy!!!

Answer 2

It is called "peanut sauce." I'm not joking.

Sorry I don't have a recipe, but I know that a main ingredient is peanut butter. It is a Thai sauce, so you might be able to find some recipes in a Thai or Vietnamese cookbook. There are also websites for cooking. Just google "peanut sauce."

There are many different recipes for the sauce, as there are individual tastes and variations. Get the basics, then modify it to your own tastes.

Good luck, and sorry I don't have a specific recipe at hand.

Answer 3

Sounds like you are talking about peanut brittle!

Brittle:
2 vanilla beans
3 1/4 cups or 500 grams unsalted toasted peanuts
1 scant cup or 200 grams granulated sugar
1/4 cup plus 1 tablespoon or 100 grams corn syrup
1 1/4 cup or 300 grams unsalted butter, cubed
1/4 cup or 80 grams honey
2 teaspoons or 6 grams salt
Optional chocolate decoration:
32 ounces bittersweet chocolate, tempered
How to Make a Cornet, method follows


Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods. Place remaining ingredients in saucepan and place over high heat. Cook to a caramel color while continuously stirring with a wooden spoon. The mixture will become very thick. Pull out the vanilla beans and set aside. Lightly spray the work surface with vegetable cooking spray. If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now. Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet). Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer. Use a sharp chef's knife to partially cut the brittle while it is still warm. Allow it to cool completely before coating it with chocolate. It is ready to eat now or you can add chocolate to the outside of the brittle.
To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle. You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle. You could also use a dipping fork to dip each piece of brittle in the chocolate. Whatever method you use, allow the chocolate to set and it is ready to serve.


How to Make a Cornet:
From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres
The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.

Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone.

Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.

Answer 4

peanuts warmed up with sugar and sauce is called peanut brittle.
I'm sorry don't know the recipe.

Answer 5

I believe you may be thinking of peanut brittle, if it hardens after cooling. Sorry I don't have the recipe for that personally. Let us know if you get the right answer and someone should know the recipe for it (like my wife). Otherwise you might just get random recipes.

Answer 6

It is called Praline. You simply make some caramel (melting sugar til brown, adding a little water when you want it to stop cooking) then mix in chopped peanuts. spread on greased tray and cool. Then break up and enjoy! Be very careful when making the caramel as it will BURN you if it touches you.

Answer 7

Perhaps you mean satay? It is an idonesian flavouring for chicken, pork etc - ground peanuts, oil, chilli sauce and garlic = delicious! Usually coated over food which is then grilled.

Answer 8

I think it might be Satay sauce, try googling for the recipe, I don't know it I am afraid. Sorry

Answer 9

Jimmy Carter

Answer 10

peanut brittle I think

heat the sugar very slowly and gently

just up to the hard crack stage

then add the nuts

let it cool

then eat it