Wednesday, 13 July 2011

Perk up a peanut


Last year I perked up a pequillo, for my next turn I am going to perk up a peanut.Pick up an aperitif and to accompany it- a perked up peanut. Bring on Casa Rosada´s new pan cooked petisco( Portuguese snack).

Rosemary and sugar coated peanuts

2 cups roasted salted peanuts
1/8 cup golden sugar
3 tablespoons fresh rosemary

Finely chop rosemary and add with sugar to saucepan. Add enough water to make a wet sand texture. Simmer on low heat until mixture is just starting to turn beige. Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly. Cool peanuts before serving to allow the syrup to harden.Pour your guests an early evening tipple and serve with a bowl of Rosemary and sugar coated peanuts.

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