BeerAdvocate
02-04-2012, 11:44 AM
I made a double batch of these today for the Superbowl. Here is the recipe; Your Welcome!
INGREDIENTS
3 thick slices of bacon (3 ounces)
1 tablespoon thyme leaves, minced
1 tablespoon kosher salt
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3 cups unsalted roasted peanuts (1 pound)
1/2 cup pure maple syrup
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.
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.
INGREDIENTS
3 thick slices of bacon (3 ounces)
1 tablespoon thyme leaves, minced
1 tablespoon kosher salt
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3 cups unsalted roasted peanuts (1 pound)
1/2 cup pure maple syrup
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.
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.