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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Here's a recipe from our Test Kitchen for chicken nuggets that's poultry-free. It calls for pound cake in place of chicken, rolled in a âbatterâ of chopped peanuts. Kids will think they're having dinner for dessert. Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake, thawed |
1-1/2 cups confectioners' sugar |
2 tablespoons water |
4-1/2 teaspoons light corn syrup |
1 tablespoon butter, softened |
1/4 teaspoon vanilla extract |
2 cups finely chopped salted peanuts |
golden dipping sauce: |
2 snack-size cups (3-1/2 ounces each) vanilla pudding |
2 teaspoons dark corn syrup |
2 drops yellow food coloring, optional |
Directions:
1. Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside.
2. In a small bowl, combine the confectioners' sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Let stand until set.
3. In a small bowl, combine the sauce ingredients. Serve with nuggets. Yield: 2 dozen (1 cup sauce).
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