Peanuts grown in North Carolina are called the Virginia-type, so named because they were first commercially produced in Virginia. North Carolina grows 60 percent of the nation's crop of this type peanut. (Hurricane Floyd destroyed much of this year's crop.) This particular peanut is highly desirable because of its lower fat content and more pronounced flavor.
Actually, the peanut is not really a nut, but a legume related to beans and peas. The Virginia-type peanut grows in clusters near the top of the tap root, about two or three inches deep, and are dug from the ground when harvested.
Many of your favorite foods take on a new personality when you add peanuts. Try these suggestions: Add peanuts to meat, poultry or seafood salads. Add them to tossed vegetable salads. Use chopped peanuts as a quick topping for puddings, cream pies and ice cream. Sprinkle cupcakes with peanuts before baking and skip the frosting. Roll ice cream balls in chopped peanuts; drizzle with chocolate fudge frosting and freeze separately until set.
PEANUT BRITTLE
2 cups sugar
1 cup light corn syrup
1/2 cup hot water
1/2 teaspoon salt
2 1/2 cups shelled unblanched North Carolina peanuts (*)
1 tablespoon butter, optional
2 teaspoons baking soda
Heat sugar, corn syrup, water, and salt to rolling boil.
Add peanuts. Stir constantly; cook slowly until peanuts are
golden brown and syrup spins a thread. Remove from heat when
syrup reaches 293 degrees F. Add butter and baking soda. Stir
rapidly to melt butter and dissolve soda. (Candy will foam.)
Pour immediately on well-buttered surface such as marble slab or
baking sheets - a rather large space is required. Spread with a
spatula to 1/4 inch thickness. (When cooled enough to handle,
the fingers can be used to stretch brittle to desired thinness.)
Break candy into pieces when completely cool and store in
airtight container. (*) NOTE: For a "nuttier" brittle, peanuts
may be increased to as much as 4 cups satisfactorily.
PEANUT CHEWS
1/2 cup butter
2 tablespoons sugar
1 cup flour
1 1/2 cups brown sugar
1 teaspoon vanilla
2 eggs
1/4 cup coconut
3/4 cup nuts
2 tablespoons flour
Mix together the butter, white sugar, 1 cup flour and press
into a 9x9 inch pan. Bake at 350 degrees for 15 minutes. Mix
eggs, coconut, brown sugar, flour, vanilla and place over the
above baked part. Bake again at 350 degrees for 25 minutes.
SUGAR PEANUTS
1 cup sugar
1/2 cup water
2 cups raw shelled peanuts (with skins on)
Dissolve sugar in water in saucepan over medium heat. Add
peanuts and continue to cook over medium heat, stirring
frequently. Cook until peanuts are completely sugared (coated
and no syrup left). Pour into ungreased cookie sheet, spreading
so that peanuts are separated as much as possible. Bake at 300
degrees F. for approximately 30 minutes, stirring at five minute
intervals.
RAW PEANUT COOKIES
1 cup shortening
2 eggs
1 cup cornflakes, crushed
2 cups all-purpose flour
1 teaspoon baking powder
2 cups brown sugar
1 teaspoon vanilla
2 cups oatmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raw peanuts, coarsely chopped
Cream shortening, sugar and eggs until light. Add vanilla,
cornflakes, oatmeal. Add flour, salt, baking powder and soda.
Stir in peanuts. Mold with hands into small balls; place on
greased baking sheet. Press each ball with tines of a fork.
Bake in a 350 degrees F. oven for 12 to 15 minutes. Makes 48
cookies.
