Spicy Hot Peanuts Recipes

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:

• 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:

• 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:

• 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:

• 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.

Steps:

• Line a large baking sheet with foil.
• In a bowl, toss together the peanuts, Worcestershire sauce and liquid smoke.
• Let stand at room temperature for 30 minutes, stirring now and then.
• Preheat the oven to 325^F.
• Have the oven rack positioned in the center of the oven.
• In a large heavy skillet, melt the butter over medium low heat.
• Cool a little then add the vinegar, hot pepper sauce, salt, and cayenne pepper.
• Return the skillet to the heat and add the peanuts and marinade.
• Stir to coat evenly, about 30 seconds.
• Spread the peanuts on the baking sheet and bake until deep golden brown, stirring now and then, for about 20 minutes.
• Cool on a rack uncovered for at least 6 hours to dry.
• Store at room temperature in an air tight container.