Sweet vs. Savory Peanuts: Peanut Recipes for Every Taste

With Hampton Farms peanuts and peanut butter in your pantry, exploring sweet versus savory recipes is easy, delicious, and always satisfying. Peanuts are more than just a snack—they’re a culinary superstar, bringing flavor, texture, and nutrients to sweet treats and savory meals alike. As a go-to snack and key ingredient in easy appetizers and desserts, peanuts also play a starring role in classic main dishes, from no-bake pies and peanut butter bars to salad dressings and noodle dishes. Here are some of our favorite easy peanut recipes for any palate. 

Savory Peanut Recipes

Savory peanut recipes are beloved in many parts of the world, playing an important role in Southeast Asian and West African cuisine. In savory dishes, peanuts bring richness, body, and a satisfying texture. Peanut butter is a key ingredient in many savory favorites, adding depth and balance to dishes like satay, peanut stews, noodle bowls, and sauces. Below are four savory dishes you’ll want to add to your weekly rotation:

1 | Pad Thai

This classic Southeast Asian dish shows how peanuts can take noodles to the next level by adding crunch and bold, savory flavor. 

Ingredients: 

• 1 package of rice noodles

• ½ pound of shrimp, chicken, or tofu

• 2 eggs

• 1 thinly sliced red, orange, or yellow bell pepper

• 2–3 cloves minced garlic (to taste)

• Store-bought Pad Thai sauce, or tamarind paste

• ½ cup chopped roasted peanuts

• 2–3 chopped green onions

• Bean sprouts

• Lime wedges and cilantro to top

Cooking Instructions:

1. Prepare rice noodles according to package instructions, then drain.

2. Heat oil in a wok or large pan over medium-high heat and stir-fry your protein (shrimp, chicken, or tofu) with bell peppers until it’s cooked through. Add garlic at the end to prevent burning.

3. Push the protein aside and scramble eggs in the same pan. Add more oil if necessary. 

4. Add cooked noodles, sauce, bean sprouts, and chopped peanuts. 

5. Toss until everything is combined and evenly heated through. 

6. Serve and garnish with chopped cilantro and lime wedges. 

Tip: Sprinkle extra chopped peanuts on top after cooking for even more crunch.

2 | Kung Pao Chicken

This savory peanut recipe has just enough kick to bring a warm spice that lingers without overpowering.

Ingredients:

• ½ cup low-sodium soy sauce 

• 3 tablespoons rice vinegar

• 1 ½ tablespoons sugar

• 2 tablespoons cornstarch

• 2 pounds boneless, skinless chicken breasts, thinly sliced

• 2 tablespoons sesame oil

• 2 tablespoons vegetable oil

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 3 green onions, white and green parts, cut into 2-inch pieces

• ½ cup unsalted roasted peanuts (removed from the shell)

• 2 teaspoons grated fresh ginger

• 6 garlic cloves, minced

• ¼ teaspoon dried chili flakes

Instructions:

1. In a small bowl, whisk together ¼ cup of the soy sauce, the vinegar, sugar, and ¼ cup water. Set aside.

2. In a large bowl, whisk the remaining ¼ cup soy sauce with the cornstarch until smooth. Add the chicken and toss to coat evenly.

3. Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in a large skillet over high heat. When the oil is shimmering, cook the chicken in batches, stirring occasionally, until lightly browned on both sides, about 8 minutes per batch. Add additional vegetable oil as needed. Transfer the chicken to a plate.

4. Reduce heat to medium and add the remaining 1 tablespoon sesame oil to the skillet. Add the bell peppers and cook, stirring, until just beginning to soften, about 4 minutes.

5. Add the green onions, peanuts, ginger, garlic, and dried chili flakes. Cook, stirring, until fragrant, about 2 minutes.

6. Return the chicken to the skillet and pour in the reserved sauce. Stir to combine and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes. Season with salt to taste.

7. Serve over rice, if desired.

3 | African Peanut Stew

Tradition comes through in every bite of this hearty African peanut stew. When temperatures drop, make a double batch and share it with family and friends.

Ingredients:

• 2 to 3 pounds of chicken legs

• 3 tablespoons vegetable oil

• 1 large yellow or white onion, sliced

• 3-inch piece of ginger, peeled and minced

• 6-8 garlic cloves, chopped roughly

• 2 to 3 pounds of sweet potatoes, peeled and cut into chunks

• 1 15-ounce can of crushed tomatoes

• 1 quart chicken stock

• 1 cup creamy peanut butter

• 1 cup salted peanuts

• 1 tablespoon ground coriander

• ¼ teaspoon cayenne

• Salt and black pepper to taste

• 1/4 to 1/2 cup of chopped cilantro

Instructions:

1. Heat the vegetable oil in a large soup pot over medium-high heat. Season the chicken with salt, pat dry, and brown in batches, without crowding the pot. Transfer browned chicken to a plate.

2. Add the onions to the pot and sauté, stirring and scraping up browned bits, until softened, 3–4 minutes. Add the ginger and garlic and cook for 1–2 minutes more.

3. Stir in the sweet potatoes until well combined.

4. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander, and cayenne. Stir to combine, then return the chicken to the pot. Bring to a simmer and season with salt to taste.

5. Cover and simmer gently for about 90 minutes, checking after 1 hour, until the chicken is very tender and the sweet potatoes are soft.

6. Remove the chicken and let cool slightly. Discard the skin if desired, then shred the meat from the bones and return it to the pot.

7. Adjust seasoning with salt, cayenne, and plenty of black pepper. Stir in the cilantro and serve on its own or over steamed rice.

4 | Pork Satay

Swap in pork for chicken in this classic satay recipe and discover a whole new level of flavor that’s rich, savory, and hard to resist.

Ingredients:

• 2 teaspoons ground turmeric, or to taste

• 1 (2-inch) piece fresh ginger root, sliced

• 1 large shallot, roughly chopped

• 8 cloves garlic, peeled, or more to taste

• ¼ cup light brown sugar

• 3 tablespoons chili powder

• 2 teaspoons ground coriander

• ½ teaspoon cayenne pepper

• ¼ cup rice vinegar

• 2 tablespoons soy sauce

• 1 tablespoon creamy peanut butter

• 1 teaspoon molasses

• 1 teaspoon lime juice, fresh or from concentrate

• ½ bunch lightly packed cilantro leaves and stems

• 1 (2 1/2 pound) pork shoulder roast

• 1 tablespoon kosher salt

• 5 large metal skewers

Instructions:

1. In a food processor, combine the turmeric, ginger, shallot, garlic, brown sugar, chili powder, coriander, cayenne, rice vinegar, soy sauce, peanut butter, molasses, lime juice, and cilantro. Process until a smooth paste forms.

2. Cut the pork into 1½-inch cubes, trimming excess fat as needed. Place in a bowl, season with salt, and add the marinade. Toss and massage until the pork is evenly coated. Cover and refrigerate for 4 to 18 hours.

3. Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the grates. Thread the pork onto skewers, keeping pieces snug but not crowded.

4. Grill the skewers until the pork is lightly charred, just firm, and slightly pink in the center, about 10 minutes per side. An instant-read thermometer should register 145°F.

5. Serve immediately.

Sweet Peanut Recipes

Sweet peanut recipes are a tradition when it comes to desserts, after-school snacks, and special treats. From the humble cookie to a luscious pie, peanuts and peanut butter bring rich flavor and comforting nostalgia to every bite. Here are three recipes to sweeten up your next gathering.

1 | Easy No-Churn Peanut Butter Ice Cream 

A few simple ingredients, a quick prep, and a jaunt in the freezer are all you need to enjoy luscious peanut butter ice cream without a machine. 

Ingredients:

• 1 (14-ounce) can sweetened condensed milk, chilled

• 1 ½ cups creamy peanut butter

• 2 cups heavy cream

• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, stir together the condensed milk and 1 cup of peanut butter until smooth.

2. Place the remaining ½ cup of peanut butter in a heatproof bowl and microwave in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla on high speed until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.

4. Spoon the mixture into a loaf pan, layering it with drizzles of the melted peanut butter.

5. Use a butter knife or spatula to gently swirl the peanut butter throughout.

6. Press plastic wrap directly onto the surface and freeze for at least 6 hours, or until firm and the flavor has fully developed.

2 | Gluten-Free Peanut Blondies

For peanut butter lovers who steer clear of gluten, these cake-like bars hit all the right notes. Tender and full of flavor, they’re pure comfort in dessert form.

Ingredients:

• 2/3 cup creamy peanut butter

• 1/2 cup packed brown sugar

• 1/4 cup white sugar

• 1/4 cup unsweetened applesauce

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup gluten-free all-purpose or equal measure flour

• 1-1/4 teaspoons baking powder

• 1 teaspoon xanthan gum (if your mix does not include it)

• 1/4 teaspoon kosher salt

• 1/2 cup semisweet chocolate chips

• 1/4 cup chopped honey roasted peanuts

Instructions:

1. Preheat the oven to 350°F. Lightly coat a 9×9-inch baking pan with cooking spray.

2. In a large bowl, mix together the peanut butter, sugars, and applesauce until smooth. Beat in the eggs and vanilla until fully blended.

3. In a separate bowl, whisk together the flour, baking powder, xanthan gum (if using), and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.

4. Stir in the chocolate chips and peanuts.

5. Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 20–25 minutes.

6. Cool on a wire rack, then cut into squares.

3 | Sweet & Salty Peanut Butter Sandwich Cookies

This peanut recipe indulges every craving: sweet, crispy, salty, and chocolate. Simple to make and impossible to resist. 

Ingredients:

• 1/2 cup creamy peanut butter

• 30 round butter-flavored crackers

• 1 cup white, semisweet or milk chocolate chips

• 1 tablespoon shortening or coconut oil 

Instructions:

1. Spread peanut butter on half of the crackers, then top with the remaining crackers to form sandwiches. Refrigerate until firm.

2. In a microwave-safe bowl, melt the chocolate chips and shortening in 30-second intervals, stirring between each, until smooth.

3. Dip the cracker sandwiches into the melted chocolate, letting any excess drip off.

4. Place on waxed paper and let stand until the chocolate is set.

Tip: Add them to a charcuterie board for a touch of sweetness.

Why choose between sweet and savory peanuts when there are so many dishes to satisfy every craving? Whether you’re craving dinner or dessert, these recipes show just how versatile peanuts can be.