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Recipe courtesy of Liba Falafel
and
Gail Lillian
Recipe courtesy of Liba Falafel
and
Gail Lillian
Watch how to make this recipe.
Rosemary Peanuts
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- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 150 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 229
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 150 mg
Ingredients
Directions
- Finely chop rosemary and add with sugar to saucepan. Add enough water to make 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 the peanuts before serving to allow the syrup to harden.
