Hot Chili Peanuts Recipes

HOT CHILI PEANUTS

Steps:

• Spread the peanuts in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
• Combine the butter and the rest of the ingredients. Stir well. Pour over the peanuts; toss gently.
• Bake at 350 degrees for 15 minutes, stirring often.

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.

CHILI LIME PEANUTS RECIPE

Steps:

• Preheat oven to 250oF. Whisk lime juice, lime zest, chili powder, salt, sugar, and cayenne pepper together in large bowl. Add peanuts and stir until evenly coated. Scrape nuts onto large, rimmed baking sheet. Bake until nuts are fragrant, dry, and beginning to darken, about 30 minutes.

SPICY PEANUTS

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.

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.

GARLIC AND CHILI PEANUTS

Steps:

• Heat chilies, garlic, and oil in a heavy skillet until garlic turns golden.
• Stir frequently.
• Remove chilies and garlic, and pour peanuts into oil.
• Stir over medium heat about 5 minutes until slightly browned.
• Sprinkle with salt and chili powder and stir well.
• Remove from heat and store in a covered jar or tin.
• Store at least 24 hours before serving.
• These improve with age.
• Chiles and garlic can be returned to peanut mix if desired for color and flavor.

CHILI ROASTED PEANUTS

Steps:

• Preheat oven to 350-degrees F.
• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
• Transfer peanuts to baking sheet.
• Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
• Cool and then transfer to airtight containers.
• Store at least 8 hours before serving.

HOT AND SPICY PEANUTS

Steps:

• Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard.
• Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

CHILLI NUTS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Mix together the butter, sugar and cayenne, then toss through the pecans, and season with salt if you like. Line a baking sheet with parchment paper, then spread out the nuts in a single layer. Cook in the oven for 5 mins. Give the nuts a good stir and cook for another 5 mins or until they are crisp. Remove and leave to cool. You can store the nuts in an airtight container for up to 3 days.