|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS SACRAMENTO GIVE|
I'm back in the South—Richmond, Va.— where I went to school, met my beau and started a career. There is hardly anything more Virginia than the peanut. This recipe isn't healthy, but a treat. Substituting coarse salt gives it a great salty bite.
Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.
Price: about $6.85 total; 70 cents per serving
1 cup sugar
1 cup light corn syrup
2 cups raw, shelled peanuts (Virginia, if you can get 'em)
2 tablespoons unsalted butter
1 teaspoon real vanilla extract
1 teaspoon baking soda
1 teaspoon coarse salt
1. In a medium pot, heat 1 cup water and sugar over medium heat. Stir until sugar dissolves. Add corn syrup and cook until mixture begins to boil, stirring occasionally.
2. Add peanuts, and cook over medium-low heat until sugar mixture turns golden brown, about 30 minutes, stirring occasionally.
3. Remove from heat and add butter, vanilla and baking soda. Stir until well combined.
4. Quickly pour into a baking sheet coated with cooking spray and spread evenly. Sprinkle coarse salt over top and let cool, about 45 minutes. Break up with a knife or wooden spoon and enjoy.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.