All Sports Nuts™ Peanut Butter

Recipe courtesy Maddison Noelle

1 cup All Sports Nuts™ Original Roasted Peanuts
1 tablespoon Honey

Mix ingredients in food processor or blender until smooth.

For chunky peanut butter, save 1/4 c. peanuts and stir into to smooth mixture. Salt and sugar made be added to taste. Store peanut butter in an airtight container in the refrigerator. Use within two weeks.

Mexican Caramel Sundaes

Recipe courtesy Rachel Ray

8 ounces store bought caramel sauce for ice cream
1/4 teaspoon ground cayenne pepper
1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)
4 (8--inch) flour tortillas
2 tablespoons melted butter
4 teaspoons sugar
2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream
1 canister real whipped cream, from dairy aisle
4 ounces, 1/2 cup All Sports Nuts Spicy Peanuts

Preheat oven to 400 degrees F.
In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.

Cherry Peanut Granola

Recipe courtesy Amy Oliver

3 cups rolled oats
1/2 cup sesame seeds
3 tbsp butter, melted
1/2 cup brown sugar
1 tsp vanilla
1 cup peanuts
1 cup plump dried cherries
1 cup coconut
1/4 cup wheat germ
1/2 cup honey
1/4 cup peanut oil
1/2 tsp cinnamon
1/2 tsp salt
1 cup cut up dates

Preheat oven to 300°. Stir butter, oil, honey, sugar, vanilla and cinnamon into the bottom of a large bowl. Toss in coconut, wheat germ, oats, and peanuts. Toss well to coat. Spread mixture out on a non-stick baking pan, parchment paper or baking mat. Bake for 30 minutes. Stir well and return to oven for 15 minutes. Check and stir every ten minutes after until the mixture is golden brown. Remove from oven and sprinkle with salt, toss in dried fruit. Allow to cool and then store in an airtight container.
Serving directions: For a European style breakfast eat this with yogurt and cut up fresh fruit. For trail mix just add some chocolate candies, pretzels and cereal. A healthy snack for the lunch box!

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