Hot N Spicy Peanuts Recipes

Steps:

• 1. In a skillet, heat oil and butter over medium heat. Stir in the peanuts, chili powder, and cayenne. Cook and stir for 2 minutes or until peanuts are warm. Let drain well on paper towels. (You don't want them to be greasy. *I line a colander with 2 sheets paper towel.) Sprinkle garlic salt over peanuts and toss to combine. Serve warm. Cool completely before storing if not being eaten at this time. May be stored in a tightly covered container at room temperature for several days. But these don't ever make it to storage! ;)

Steps:

• Place peanuts in a small bowl; drizzle with oil and toss to coat. Combine sugar and seasonings; sprinkle over nuts and toss to coat., Transfer to an ungreased 15x10x1-in. baking pan. Bake at 300° for 20-25 minutes or until lightly browned, stirring occasionally. , Spread on waxed paper to cool. Store in an airtight container.

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.

Steps:

• Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once., Spread on waxed paper to cool. Store in an airtight container.

Steps:

• In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

Steps:

• 1. Heat the oil in a large skillet over medium heat. Add seasoning and red pepper.
• 2. Stir until combined.
• 3. Stir in peanuts.
• 4. Cook for 2 or 3 minutes, stirring constantly until peanuts are evenly coated and hot.
• 5. Cool slightly and serve. These are good served warm or cool.
• 6. Can be stored in a tightly cover container for up to 3 weeks.

Steps:

• 1. On medium heat, heat the oil in a skillet. Once heated stir in the cayenne pepper. Now add peanuts and stir. Continue stirring non stop for about 2 to 3 minutes. Make sure they are all coated and heated. Remove from heat.
• 2. You can serve these after completely cooled or when they are still warm.

Steps:

• Preheat oven to 250 degrees F.
• Whisk egg white until foamy in a medium bowl. Whisk in sugar, water, salt, cumin, cayenne, garlic and ancho powders. Toss nuts in mixture until well coated.
• Spray a sheet pan with nonstick cooking spray or line with parchment. Spread nuts out on the prepared pan in a single layer. Cook for 45 minutes until slightly golden, turning nuts with a spatula every 15 minutes so they toast evenly and don't stick.
• Set the nuts aside, stirring periodically as they cool. When completely cool, transfer to serving bowl and garnish with dried red chiles if desired.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil; rub lightly with oil.
• Put the egg white, lime zest, sugar, chipotle powder, coriander, garlic powder, 1/2 teaspoon salt and 1 tablespoon oil in a medium bowl. Beat with a fork to combine. Add the peanuts and toss to coat.
• Spread the spiced peanuts on the prepared baking pan in a single layer. Bake until dry and a shade darker, about 15 minutes. Cool completely before adding the cilantro.

Steps:

• In a large heavy skillet, heat oil and pepper flakes over medium heat for 1 minute. Add peanuts and garlic. Cook and stir for 3-5 minutes or until lightly browned. Drain on paper towels. , Transfer to a large bowl. Sprinkle with chili powder and salt; toss to coat. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Steps:

• Heat oven to 250 degrees.
• in medium bowl beat egg and water at high speed til stiff.
• In small bowl combine melted butter, all spices, salt and peppers. Mix well.
• Add nuts to egg mixture. Stir to coat well.
• Add 1/2 spice mixture to nuts. Stir to coat.
• Add remaining spice mixture. Stir till evenly coated.
• Spread nuts evenly on cookie sheet that has been covered with aluminum foil.
• Bake in oven for 1 hour. Stir every 15 minutes.
• Remove from oven. Cool well before storing.