Spicy Boiled Peanuts Recipes

HONEY ROASTED PEANUTS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Prepare a baking sheet by lining it with aluminum foil and spraying it with nonstick cooking spray. Place the butter, honey, vanilla, cinnamon, and 1 teaspoon salt in a large microwave-safe bowl. Microwave the mixture until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.
• Add the peanuts to the honey mixture and stir until they're all evenly coated.
• Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.
• Bake the peanuts for 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.
• Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey that has dripped onto the baking sheet.
• Let the peanuts rest for a minute or two. Sprinkle the granulated sugar and the remaining teaspoon of salt on top and stir again. The sugar and salt will add flavor and texture to the peanuts.
• As they continue to cool at room temperature, stir occasionally to break up any big clumps. Enjoy warm or cold!

CROCK POT SPICY BOILED PEANUT

Steps:

• Place peanuts in a 6-quart crock pot.
• Add jalapenos, salt, red pepper flakes, cajun seasoning, and garlic powder.
• Pour in approximately 10 cups of water.
• Cover and cook on LOW for 22 to 24 hours. You may need to add a little more water before they are finished cooking.
• Drain and serve warm or cold.

SPICY BOILED PEANUTS

Steps:

• In a medium pot, cover the peanuts with water and bring to a boil.
• Add the cayenne pepper and 1 teaspoon salt. Lower to a simmer, cover and cook at least 2 hours. Peanuts are done when the shells are easy to remove and the peanuts are creamy all the way through. Serve warm.
• Cook's Note: Peanuts can be refrigerated in the boiling liquid for up to 3 days after cooking.

SUPER SPICY BOILED PEANUTS

Steps:

• Add all ingredients to a large pot
• stir well.
• set on high heat to boil.
• once boiling reduce heat to a low simmer
• simmer until soft usually about 3 hours stir occasionally.

SWEET AND SPICY PEANUTS

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; gradually stir in peanuts. Stir for 1 minute. Pour onto waxed paper; cool. Store in an airtight container.

SPICY BOILED PEANUTS

Steps:

• Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

SPICY-SMOKY PEANUTS

Steps:

• Line jelly roll pan with foil. Toss peanuts, Worcestershire sauce and liquid smoke in pan. Let marinate at room temperature, stirring occasionally, about 30 minutes.
• Position rack in center of oven and preheat to 325°F. Melt butter in heavy large skillet over medium-low heat. Cool slightly. Stir in vinegar, hot pepper sauce, salt and cayenne. Return skillet to heat. Scrape in nuts and marinade. Stir to coat nuts about 30 seconds. Return nut mixture to jelly roll pan. Bake until deep golden brown, stirring occasionally, about 20 minutes. Transfer pan to rack and cool. Let stand uncovered 6 hours to dry. (Can be made 1 week ahead. Store nuts in airtight container at room temperature.)

RACHAEL'S SUPERHEATED CAJUN BOILED PEANUTS

Steps:

• Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

SPICY PORK 'N' PEANUTS

Steps:

• Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. , In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.