SNACKEX 2007 incorporating the International Peanut Forum June 3-5,2007 Barcelona,Spain

Shelling & Grading
Dried Fruits and Nuts
Renewable Energy Machinery
HF Motorized Spindles
Steel Pipes and Tubes
Quality Control


       Sugar Coated Peanuts, Coated Peanut  
1 cup granulated sugar
2 cups raw shelled peanuts with skins on 1/2 cup water

Dissolve sugar in water in sauce pan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (Coated and no syrup). pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300 degrees fahrenheit for approximately 30 minutes, stirring at ten minute intervals.
Coated Peanut Brittle
2 cups granulated sugar
3 cups raw shelled peanuts with skins on
1 cup light corn syrup
1/2 cup water
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons baking soda
In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 degrees Fahrenheit). Add butter, then baking soda. Beat rapidly and pour  on a buttered surface spreading to 1/4 inch thickness. When cool break into pieces.
Microwave Peanut Brittle
1 1/2 Cup Raw Shelled Peanuts, Skin on
1 cup granulated sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tsp butter
tsp vanilla extract
1 stp baking soda
Stir together peanuts, sugar, syrup and salt in 1 1/2 quart microwave-safe container. Cook 8 minutes on high in microwave oven stirring well after 4 minutes. Stir in butter and vanilla. Microwave 2 minutes longer on high. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet; spread to 1/4-inch thickness. When cool, break into pieces. Store in airtight container, yields about 1 pound. Cooking time  my vary with ovens.
Boiled Peanuts
Using Green in-shell peanuts:
Wash freshly harvested in-shell peanuts thoroughly in cool water. Place the peanuts ina suitable sauce pan and cover with a medium brine (10 oz salt to one gallon water). Boil covered for 45 minutes or until the kernels are tender. Taste test for preferred saltiness. Allow peanuts to sit in brine to increase saltiness; drain as soon as desired degree of saltiness is achieved. The peanuts are ready for shelling and eating immediately or they may be held in refrigerator for as long as five days.
Using dry raw shelled peanuts:
Put 1 pound raw shelled peanuts in a 3-qt crock pot. Fill pot with water. Allow peanuts to soak 9 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste. Try 4 to 5 tablespoons of salt. Cook peanuts on low for 8 hours and then on high for 1 1/2 hours or medium for 4 1/2 hours. If taste dictates, add more salt and allow to cook for about 1 hour more.
Conventional Oven Roasting 

Raw Peanuts
Place raw peanuts, in-shell or shelled, one layer deep in a shallow baking pan. Roast in a 350F oven -- 15 to 20 minutes for shelled and 20 to 25 for in-shell peanuts. Remove from heat just short of doneness as peanuts continue to cook as they cool.
Groundnut Supplier:Roast Peanuts Coated Peanut and Coated Peanuts


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