I served two different layer cakes (three of each kind), at my daughter's recent graduation party. One was a chocolate cake with vanilla buttercream and fresh raspberries. The other cake was the peanut butter cake I made this spring for her 18th birthday. This time, however, instead of a fluffy, 7-minute frosting, it was covered in a chocolate buttercream and topped with Sugared Peanuts. I was fortunate to still have peanuts for decoration on the day of the party. I was stealing small bites of the Sugared Peanuts prior to the event, and once I offered them to family and friends who were helping me prepare for the party, they started disappearing quickly. The best part? They are super-easy to make! You can have them mixed up and baked in no time to replenish your stash!
from Four-Star Desserts by Emily Luchetti
• 2 large egg whites
• 3/4 cup granulated sugar
• 2 cups shelled peanuts
1. Preheat the oven to 350˚.
2. In a medium bowl whisk the egg whites until frothy. Stir in the sugar. Add the peanuts and mix until well combined.
3. Spread the peanuts in a single layer on a baking sheet. Roast the peanuts, stirring them every 5 minutes, until they are dry and golden brown, 15 to 20 minutes.
• Sugared peanuts will keep for several days stored in an airtight container.
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6/19/2011 12:13:04 am
I just put in a request to myself to make the chocolate peanut butter cake for my next birthday, or for the next time I hear a bird chirp, whichever comes first.
6/11/2012 12:10:41 am
OhMyGoodness....these are quite a delightful little snack. I made these to crumble on top of a cake and truly, I had a hard time saving them for it. Every time I passed them I had to grab a bunch. So yummy and so easy!
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