Category Archives: Recipes

Aji de Mani (aka Spicy Peanut Sauce)

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Aji de Mani (aka Spicy Peanut Sauce)
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Ingredients
  1. 1 cup Buffalo Nuts®, roasted (see below)
  2. 1 teaspoon olive oil
  3. 2 Tablespoons vegetable oil
  4. 2 scallions/green onions, chopped (green parts only)
  5. 1/4 cup fresh cilantro, lightly packed
  6. 1 heaping teaspoon minced garlic (jarred)
  7. 1/4 teaspoon Sazon seasoning
  8. 1/2 - 3/4 teaspoon cumin, depending on taste
  9. 1/8 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 1 1/2 teaspoons Sriracha hot sauce, divided
  12. 1 Tablespoon water
  13. 1 Tablespoon corn starch
  14. Salt to taste (1/2 - 1 teaspoon, depending on your preference)
Instructions
  1. First, roast the nuts. Preheat your oven to 325°F. In a medium bowl gently mix 1 cup Buffalo Nuts® with the olive oil. Stir to coat the nuts completely. When the oven is heated, spread the nuts on a foil-lined baking sheet and bake for 7-8 minutes, shaking/stirring once during the cooking time. Remove the nuts from the oven at 8 minutes, even if you think they are not fully done. They will continue to cook as they rest, and if they burn they will become bitter. Allow them to cool completely, at least 20-30 minutes.
  2. Heat the vegetable oil in a medium skillet over medium-high heat for 1-2 minutes (until it begins to pop). Reduce heat to medium-low and add the scallions/green onions and cilantro. Cook for about 2 minutes, stirring frequently. When the mixture is reduced and fragrant, remove from heat, set aside, and allow to cool for about 10 minutes.
  3. After allowing the cooked ingredients to cool, add the nuts, the cilantro/scallion mixture, the garlic, Sazon, cumin, salt, pepper, and 1 teaspoon of Sriracha to a blender. Process for about 20-30 seconds (maybe more, depending on your blender) until a fine paste is formed. There will be small "dots" of peanuts in the sauce, but overall it should have an even consistency. Pour the mixture into a small sauce pot and heat over medium-low for about 15 minutes to allow flavors to meld. Remove from heat, set aside, and let cool (this is also a good stopping point if you want to pre-make the sauce for another time...just store it in the fridge).
  4. While the sauce is cooling, Mix the one Tablespoon of water with the corn starch to form a slurry. Add extra Sriracha, to taste, if you would like just a little more kick. When sauce is cool, add the slurry mixture and gently reheat over low heat. Taste and adjust seasoning (add more salt, pepper, Sriracha to your liking). As sauce heats with the slurry mix, it will gradually thicken. When thick enough for your use, remove from heat and carefully use an immersion blender to break up any remaining pieces of peanuts or other lumps that might be in the sauce (you could also return the sauce to the blender and give it one more round of blending if you prefer).
  5. At this point, you can use the sauce as a topping for various meats or vegetables. You can also add it to dips or other appetizers for a unique flavor. Honestly, just get creative! It will last in the fridge for at least 2 weeks, so take your time and experiment. I do hope that you enjoy it as much as my family did!
Adapted from "Aji de Mani" (Peanut Hot Sauce)
Adapted from "Aji de Mani" (Peanut Hot Sauce)
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Buffalo Wings with Honey Garlic Glaze

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Buffalo Wings with Honey Garlic Glaze
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Wings
  1. 1 1/4 cups Buffalo Nuts®
  2. 2 Tablespoons all-purpose flour
  3. 2 pounds chicken wings
  4. 4 Tablespoons butter
Honey Garlic Glaze
  1. 2 Tablespoons butter
  2. 2 cloves garlic, minced fine
  3. 1 1/4 cups honey
  4. 3 teaspoons soy sauce
Instructions
  1. Preheat oven to 400°F.
  2. Place Buffalo Nuts® in food processor and process until finely ground. Add 2 Tablespoons of flour and pulse a couple more times. Pour the ground nuts into a shallow dish.
  3. Rinse and dry wings thoroughly. Melt butter in a shallow microwave-safe dish (I used a glass pie plate). Toss wings around in melted butter, coating thoroughly.
  4. Roll butter-coated wings in the ground nuts, coating thoroughly (I had just enough ground nuts for my wings). Place a flat baking rack on a foil-lined baking sheet and spray well with non-stick cooking spray. Carefully place wings on rack (don't let them touch one another). Bake wings for 35 minutes (after this point, you'll start glazing). While they're cooking during the 35 minutes, make your glaze.
  5. Melt butter over medium heat. When sizzling a little, add minced garlic and cook for about 20 to 30 seconds (don't let the garlic brown). Remove from heat and quickly whisk in honey and soy sauce. Warm for 2 minutes over simmer. Remove from heat to cool while the wings finish baking
  6. After the wings are done at the 35 minute mark, drizzle a quarter of the glaze over the wings and return to the oven for 5 minutes. Repeat one more time with another quarter of the glaze. The wings will have baked for a total of 45 minutes.
  7. Pull the wings out of the oven and carefully move to a serving plate. At this point, you can either serve the remaining glaze on the side for dipping, or you can use my preferred way to eat them...just pour glaze all over the wings, get a few extra napkins and get your fingers messy! Enjoy!
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Thai Buffalo Peanut Sauce over Zoodle Salad

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Thai Buffalo Peanut Sauce over Zoodle Salad
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Ingredients
  1. 1 1/4 cup Buffalo Nuts®, divided
  2. 13.5 ounce can of coconut milk
  3. 2 Tablespoon of fish sauce
  4. 1 Tablespoon of soy sauce
  5. Zest of half a lime
  6. Juice of half a lime
  7. 1 large garlic clove, smashed and minced
  8. 3 slices of peeled, fresh ginger (about the size of a quarter), smashed and minced
  9. 3 Tablespoons of agave nectar (or brown sugar)
  10. 1 teaspoon of sesame oil
  11. Sambal olek to taste (optional)
  12. 1 small zucchini
  13. 1 yellow squash
  14. Handful of red and gold cherry tomatoes
  15. 6 sugar snap peas
  16. 1 green onion, thinly sliced
  17. Mix of fresh tender herbs: mint, cilantro, basil
Instructions
  1. Chop 1/4 cup of the Buffalo Nuts® and set aside. Place the remaining cup of nuts into a blender with the rest of the ingredients up through the sesame oil. Blend on high until smooth. I used a Vitamix and it took about three to four minutes. Adjust seasoning with salt and pepper. I thought this had a pleasant amount of heat. If you like it spicier, add the sambal olek to taste.
  2. I used a spiral cutter to shred the squash into “noodles” or “Zoodles”. Halve or quarter the cherry tomatoes, slice the sugar snap peas on the bias, slice the green onion, and toss everything into a big bowl. Add about 1/2 cup of Thai Buffalo Peanut Sauce and gently toss to coat. Garnish with the remaining chopped peanuts. Chiffonade a few leaves of each of the herbs and sprinkle over the salad.
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Sweet, Salty & Spicy Dessert Treats

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Sweet, Salty & Spicy Dessert Treats
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Ingredients
  1. 1 1/2 cups graham crackers, finely ground (about 12 double crackers)
  2. 3/4 cup unsalted butter, melted, plus additional unsalted butter for sides of pan
  3. 1 cup milk chocolate chips
  4. 1 cup butterscotch chips
  5. 1 cup Buffalo Nuts®
  6. 1 cup potato chips, crunched up but NOT pulverized
  7. 1 14-ounce can sweetened condensed milk
Instructions
  1. 1) Preheat Oven to 350°F.
  2. 2) Line 9 x 13 baking sheet with parchment paper. Butter the sides of the pan.
  3. 3) Combine ground cracker crumbs and melted butter in large bowl, mix thoroughly.
  4. 4) Press crumbs in to the bottom of the prepared pan. It needs to be evenly spread across pan.
  5. 5) Sprinkle chocolate and butterscotch chips on top of the graham cracker crust.
  6. 6) Sprinkle the Buffalo Nuts® and potato chips over the chocolate and butterscotch chips.
  7. 7) Pour the sweetened condensed milk over the Buffalo Nuts® and potato chips. Cover completely.
  8. 8) Bake for 15 minutes, rotating the pan half way through.
  9. 9) When cooled completely (about an hour), cut into squares. Will keep in an air-tight container for several days.
Adapted from Seven Layers of Sin Bars from The Sugar Cube by Kir Jensen
Adapted from Seven Layers of Sin Bars from The Sugar Cube by Kir Jensen
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Buffalo Biscuit Pinwheels with Chicken

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Buffalo Biscuit Pinwheels with Chicken
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Ingredients
  1. 1/4 cup shortening
  2. 2 cups self-rising flour
  3. 1 cup ground Truly Good Foods Buffalo Nuts®
  4. 1 teaspoon salt
  5. 1 cup buttermilk
  6. 1 seasoned (salt and pepper) and cooked chicken breast, shredded
  7. 1 seasoned (salt and pepper) and cooked chicken skinless/boneless thigh, shredded
Instructions
  1. In a large mixing bowl, cut in the shortening with your flour. Add ground Buffalo Nuts® and salt. When it is combined add your buttermilk. Pour out onto a floured surface and knead until smooth. You may need to add a bit more flour. Roll out into a 9 x 12-inch rectangle and spread out your chicken evenly. Roll up, jelly roll-style. Slice into 1/2-inch slices. Place onto a lightly greased baking sheet.
  2. Bake at 375°F for about 25 minutes. These are great right out of the oven and even better as a take along for a pot luck!
Adapted from Gladys Ferguson of Rossville, Georgia
Adapted from Gladys Ferguson of Rossville, Georgia
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Nut-Crusted Buffalo Tofu (Vegan)

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Nut-Crusted Buffalo Tofu (Vegan)
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Ingredients
  1. 1 (16-ounce) package extra-firm tofu
  2. 1/2 cup all-purpose flour
  3. Salt and pepper
  4. 1 cup Buffalo Nuts®
  5. 1/2 cup vegan egg substitute (such as Ener-G Egg Replacement or Neat Egg)
  6. 1 cup panko breadcrumbs
  7. Vegetable oil for frying
  8. Hot sauce (optional)
  9. Special equipment: food processor
Instructions
  1. Drain the tofu. Place the brick between two paper-towel-lined plates to press out excess moisture for at least 15 minutes and up to an hour.
  2. Slice the tofu in half lengthwise, then slice each rectangle into bite-sized squares.
  3. Season the flour with salt and pepper. Finely chop the nuts in food processor. Set up an assembly line with 1) flour, 2) egg mixture and 3) chopped nuts combined with panko breadcrumbs.
  4. Toss each piece of tofu in the seasoned flour, then dredge it in the egg. Shake off excess egg, then drop the tofu into the nut mixture. Press into all six sides. Set aside.
  5. Place a frying pan over medium-high heat. Add vegetable oil. Fry off the tofu in batches, making sure to brown all six sides. Remove to a paper-towel-lined plate.
  6. Serve sprinkled with hot sauce. Seen here with red beans and rice, and maple carrots.
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Cheesy, Spicy, Sweet and Nutty Snack Mix

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Cheesy, Spicy, Sweet and Nutty Snack Mix
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Ingredients
  1. 3 Tablespoons unsalted butter
  2. 2 teaspoons Worcestershire sauce
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon onion powder
  5. Pinch of garlic salt
  6. 5 cups Chex cereal (mixed or all one type)
  7. 1 cup Cheerios cereal
  8. 1/4 to 1/2 cup cheese powder
  9. 1 cup Buffalo Nuts®
  10. 1 cup Butter Toffee Peanuts
Instructions
  1. Put the butter on a large sheet pan and place it in the oven while you heat it to 250°F. When the butter is melted, add the Worcestershire sauce. Sprinkle on the salt, onion powder, and garlic powder so it's fairly well evenly distributed.
  2. Add the cereals and stir and toss to coat the cereal with the butter and seasonings.
  3. Place the pan in the oven and cook for 45 minutes, stirring every 15 minutes.
  4. After 45 minutes of baking, add 1/4 cup of cheese powder and stir. The cheese will stick to the cereal. Add more cheese powder, if desired. I added another 2 Tablespoons and I was happy with that, but more would not be terrible, either.
  5. Add the nuts and stir to combine.
  6. Cook an additional 15 minutes, then remove the pan from the oven and let the mix cool before storing.
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Buffalo Shrimp

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Buffalo Shrimp
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Ingredients
  1. 8 ounces Buffalo Nuts®
  2. 5 Tablespoons all-purpose flour
  3. 1/2 to 1 teaspoon cayenne pepper (if desired)
  4. 12 jumbo shrimp, peeled, deveined, with tails on
  5. Peanut or canola oil for frying
  6. Salt
  7. 2 ounces Buffalo Nuts®, chopped for garnish
Instructions
  1. Place the nuts, flour and cayenne pepper (if using) in the bowl of a food processor fitted with the metal blade. Process until you have a breadcrumb-like texture. Transfer the nut mixture to a large plate and shake to even out the mixture. Moisten the shrimp very lightly with water. I used a spray bottle. Dredge each shrimp with the nut mixture and gently pat to make sure it adheres to the shrimp. Add enough oil to a large skillet to have 1/2 inch. Heat over medium until the oil reaches 330°F. I used an instant-read thermometer.
  2. Cooking 4 shrimp at a time to maintain the oil temperature, add the shrimp to the hot oil. Cook for 1 to 1 1/2 minutes per side. The shrimp will form a “C” when fully cooked. Do not overcook! Remove the shrimp to a paper towel-lined plate. Lightly sprinkle with salt. Repeat with the remaining shrimp. These shrimp will have a flavorful crunchy exterior. Serve with your favorite blue cheese dressing and buffalo sauce. Garnish the finished shrimp with the chopped Buffalo Nuts®. These shrimp were the hit of our most recent football party!
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Buffalo Chicken Marinara

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Buffalo Chicken Marinara
Serves 6
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Celery Slaw
  1. 1 stalk of celery, chopped
  2. 1 bunch of green onions, chopped
  3. 2 tbsp. of ranch dressing
Buffalo Marinara
  1. 1/3 cup Buffalo Nuts®
  2. 4 oz. butter
  3. 4 oz. hot sauce
  4. 2 tbsp. Worcestershiresauce
  5. 1 tbsp. hot sauce
  6. 2 tbsp. honey
  7. 1 cup tomato sauce
  8. ¼ cup heavy cream
  9. Salt and pepper to taste
Buffalo Crusted Chicken
  1. 2/3 cup Buffalo Nuts®
  2. Six 3-4 oz. chicken breast
Celery Slaw
  1. Combine chopped celery and onions; mix with ranch dressing.
Buffalo Marinara
  1. Melt together butter, hot sauce, Worcestershire sauce and honey. Steep Buffalo Nuts® in sauce for five minutes. Add tomato sauce and heavy cream; reduce and season with salt and pepper to taste. Cook pasta in salted water until soft. Combine pasta with sauce.
Buffalo Crusted Chicken
  1. Toast and then chop or grind Buffalo Nuts®. Dredge chicken in it and pan fry. Add chicken to buffalo marinara pasta and enjoy. This recipe makes 6 servings.
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/

Ranch Wings with Buffalo Nuts® Butter Glaze

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Ranch Wings with Buffalo Nuts® Butter Glaze
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Ingredients
  1. 2 lbs. Thawed Wing Sections
  2. 2 T. Vegetable Oil
  3. 2 oz. Ranch Dressing Mix
  4. 10 oz. Buffalo Nuts®
Instructions
  1. Mix oil and ranch dressing powder. Toss in wings and coat completely. Allow to marinate for at least one hour. More time will add additional flavor. Cook wings thoroughly by deep frying for optimum flavor but baking works well also. While wings cook, grind your Buffalo Nuts® into a paste using a high speed processor. The finished product will essentially be orange peanut butter. Allow to chill in refrigerator until wings are cooked. Drain wings after cooking and allow to cool slightly. If the wings are too hot, the glaze will separate. Add wings to Buffalo Nuts® Butter and toss together in a bowl. The heat from the wings will melt the butter and form a glaze over the wings. Serve with additional ranch dressing and celery sticks if desired.
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor http://buffalonuts.wpengine.com/