Chili Roasted Peanuts Recipes

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.

CHILI-ROASTED PEANUTS WITH DRIED CHERRIES

Steps:

• 1. Preheat the oven to 300 to 325°F. Melt the butter in a small saucepan; remove from heat. Add the raw peanuts and toss to coat evenly with the melted butter.
• 2. In a small bowl, mix together the chili powder, cumin, white pepper, salt, oregano, and cayenne; set aside.
• 3. Spread the peanuts in a single layer on a large sheet pan and lightly toast in the oven for about 10 minutes, shaking the pan occasionally.
• 4. Transfer the peanuts into a large bowl and coat with the dry ingredients. Mix in the cherries until uniformly blended.
• 5. Cool completely, then cover and store at room temperature (lasts up to 2 weeks). * Can substitute raisins or dried cranberries in place of the dried cherries, if desired.

CHILI-SPICED PEANUTS

Steps:

• In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
• Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
• Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.