Salted Peanut Crisp Grandma Robinson Recipes

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SALTED PEANUT CRISPS



Salted Peanut Crisps image

This is from the Betty Crocker Cookie Cookbook that my mom used until it fell apart. She made these often and now I'm carrying on the tradition. The recipe states it makes 6 dozen but I always get 4 dozen. Guess my cookies are bigger than they're supposed to be!

Provided by AuntMare

Categories     Drop Cookies

Time 1h10m

Yield 6 dozen

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
1/2 cup shortening
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups salted peanuts

Steps:

  • Beat butter, shortening, eggs and vanilla until fluffy.
  • Mix flour, soda and salt in a separate bowl.
  • Slowly add flour mixture to butter mixture.
  • Mix until well blended.
  • Stir in peanuts.
  • Drop by rounded teaspoons on greased cookie sheet.
  • Flatten with bottom of greased glass dipped in sugar.
  • Bake 350 degrees for 10 minutes.

Nutrition Facts : Calories 1192.1, Fat 72.2, SaturatedFat 19.8, Cholesterol 111.2, Sodium 1262.2, Carbohydrate 117.8, Fiber 7.7, Sugar 56.6, Protein 26.6

SALTED PEANUT CHEWS



Salted Peanut Chews image

I took these great treats to an evening reunion. They disappeared fast, and soon people were asking for the recipe. -Irene Yoder, Millersburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter, softened, divided
3 cups miniature marshmallows
2 cups peanut butter chips
2/3 cup corn syrup
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups salted peanuts

Steps:

  • In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside. , In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars.

Nutrition Facts : Calories 290 calories, Fat 16g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 182mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.

SALTED PEANUT COOKIES



Salted Peanut Cookies image

Salted peanut cookies. If you use self rising flour, omit baking soda and salt.

Provided by Kathleen Dickerson

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Yield 36

Number Of Ingredients 8

1 cup shortening
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
2 cups salted peanuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix shortening (part butter or margarine), brown sugar, eggs, and vanilla thoroughly. Measure flour and sift into a separate bowl. Blend together flour, baking soda, and salt in a separate bowl. Stir into egg mixture. Mix in peanuts.
  • Drop rounded teaspoons of dough about 2 inches apart on lightly greased baking sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 18.7 g, Cholesterol 10.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 154.7 mg, Sugar 9.3 g

PEANUT BRITTLE



Peanut Brittle image

A picture of salty-sweet perfection, brittle is surprisingly easy to make. Serve it alongside coffee or tea for dessert, and save any leftovers for snacking. Peanuts make a classic brittle, but you can substitute cashews or almonds instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 5

Unsalted butter, softened, for baking sheet
2 cups sugar
Pinch of salt
1 1/2 cups salted peanuts, 7 ounces
Vegetable oil, for spatula

Steps:

  • Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns golden amber, about 10 minutes.
  • Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet. Quickly spread mixture to 1/2 inch thick using an oiled metal spatula. Let cool completely, about 15 minutes. Break brittle into pieces. Brittle can be stored in an airtight container, up to 2 weeks.

SALTED PEANUT CRISP, GRANDMA ROBINSON



Salted Peanut Crisp, Grandma Robinson image

This is a recipe Grandma Robinson typed on a postcard with a note that it was when she lived in Monee, Illinois. Robin sent it to me by text 10.18.20

Provided by Megan Stewart

Categories     Cookies

Number Of Ingredients 7

1 c soft shortening
2 eggs
1 1/2 c brown sugar
2 tsp vanilla
2 c sifted flour
1/2 tsp soda
2 c salted peanuts

Steps:

  • 1. Mix and drop by spoonfuls. Flatten out.
  • 2. There were no baking directions.
  • 3. I googled, what would be a peanut thin cookie...says bake on parchment paper, at 350 degrees, 5 min. I would assume that a peanut thin would be what Grandma would have called a crisp.

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