I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.—Debbie Lewis, Longview, Washington
- 1-1/2 teaspoons butter
- 4-1/2 teaspoons brown sugar
- 1/4 to 1/2 teaspoon curry powder
- 3/4 cup salted dry roasted peanuts
- In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container. Yield: 1 cup.
Originally published as Curried Peanuts in Country Woman November/December 1997, p35
Reviews for Curried Peanuts
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review