Snack

Cajun-Style Boiled Peanuts

2 1/2 pounds green peanuts

1 small white onion, peeled and cut in half

1 green bell pepper, halved and seeded

2 tablespoons granulated garlic

1 tablespoon red pepper flakes

1 tablespoon cayenne

2 to 3 jalapeño peppers, fresh or pickled

2 tablespoons rock salt

2 tablespoons spicy crab boil (such as Tony Chachere’s or Zatarain’s)

1 lemon, sliced

Combine peanuts, onion, bell pepper, garlic, pepper flakes, cayenne, jalapeños, rock salt, crab boil and lemon in a large stockpot. Add enough cold water to cover by 3 inches. Bring to a boil, then reduce heat to a vigorous simmer.

Simmer for 3 hours, or until peanuts are soft. Cool completely in liquid. Rewarm before serving, if desired. Makes 21/2 pounds.

Source: Adapted from “Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans” (Florida, $28).

Per 1-ounce serving: 90 calories (60 percent from fat), 6 g fat (1 g saturated, 3 g monounsaturated), 0 cholesterol, 4 g protein, 5 g carbohydrates, 2 g fiber, 210 mg sodium.