21 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
comfort foods
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
blueberry recipes
valentine's baking
halloween baking
thanksgiving baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Peanuts

Peanuts, or groundnuts, earth nuts, goobers or goober peas, this nut is actually a type of legume. Two peanuts (enclosed in a papery, dark brown, slightly bitter skin) grow in a thin, waffle-veined hourglass-shaped pod buried in the ground. 

It is one of the better known nuts in the United States and is grown in the Southern States.  More than half the national crop is used to make peanut butter. 

The two most popular varieties of peanuts are Virginia and Spanish.  The Virginia is oval shaped and larger than the small, round Spanish peanut.  

Peanuts are sold in a variety of forms: with or without its shell, salted, unsalted, roasted, or dry roasted.  With its buttery flavor, they are wonderful as a snack or in cookies, muffins and quick breads, and other desserts.  

If buying fresh, look for unbroken shells that do not rattle when shaken.  The flavor of the peanut is enhanced when roasted and roasted peanuts come in jars or cans either salted or unsalted.  

As with most other nuts, peanuts have a high fat content and must be stored properly so they don't turn rancid.  Store in airtight containers or plastic bags in the refrigerator (3-6 months) or freezer (one year).

Printer Friendly Page

Peanuts

1 cup = 120 grams

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2018 iFood Media LLC