IngredientsAcidic Water Bath:
2 gal 2 qt Water, tap, cold
2 1/2 cups Lemon juice, bottled
2 ½ cups Pineapple juice, bottled
Crunchy Peanut Butter Apple Nachos:
13 pounds 12 oz Apples, fresh, whole
7 pounds Peanut butter, smooth (USDA or Commercial) (3 qt ½ cup)
2 qt Honey, pasteurized
1 qt Water, tap
6 pounds 4 oz Granola Cereal (at least 1 oz eq per serving)
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
- Prepare Apple Acidic Solution to Prevent Apples from Browing: For every 100 servings, place 2 ½ gallons water, 2 ½ cups lemon juice, and 2 ½ cups pineapple juice in a large plastic container. Place in the refrigerator for up to 6 hours. Drain right before service or serve with a 4 oz (1/2 cup) perforated spoodle. Hold at 41° F or lower.
- Prepare Apples: Core and slice apples using an apple wedger. Immediately place in acidic water. Hold at 41° F or lower.
- Prepare Apple Sauce: In a mixer, whip peanut butter, honey, and water together. Hold at 41° F or lower.
- Build and Serve Nachos: Serve ½ cup (4 oz spoodle) apples. Top with ¼ cup (#16 scoop) peanut butter sauce and ¼ cup (2 oz spoodle) granola. Hold at 41° F or lower.
Nutrients Per One Serving (K-12):
|Calories||410||kcal||Total Fat||18||g||Total Dietary Fiber||5||g||Vitamin C||3||mg|
|Saturated Fat||3||g||Trans Fat||0||g||Protein||9||g||Iron||2||mg|
Components Per One Serving (K-12):
|1||oz. eq.||1||oz. eq.||0||cups(s)||1/2||cup(s)||0||cup(s)|