Creole-Roasted Black-eyed Peas
Eat these extra-crunchy peas by the handful like nuts, or sprinkle over a leafy green salad.
Recipe by Southern Living January 2011
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01/30/2011
My mom and I both burnt our first batches. We reduced the temp to 400 degrees, checked them every 8 or 9 minutes & stirred. Cooking time was also reduced to about 40-45 minutes.We also increased the creole seasoning.They do shrink up quite a bit, so you're only left with 2 cups or so. They are delicious when cooked correctly! Keep an eye on those peas!
01/26/2011
If you choose to try them, change the time and temp. They burned black as coal from one 10 min. stir to the next, with 20 mins left on the timer.
01/14/2011
I thought these were a great healthy alternative to nuts. Brought to work and have given the recipe out to several people. I increased the creole and had to double the recipe because they shrink up so much. Don't cook too long or they will taste burnt.
12/31/2010
I burned the first batch. Reduced the temperature and cook time for second batch and they turned out much better. My husband liked them and thought they would be a good snack to have around the house.
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