Spicyhotpeanuts Recipes

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:

• 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:

• For the garlic-herb spice blend: Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
• Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat.
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the chiles and transfer to a large bowl.

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Steps:

• In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
• Add/stir in the remaining ingredients and bring to a simmer, stirring.
• Simmer the sauce until smooth, then cool to room temperature.
• *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
• This sauce is best served 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:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

Steps:

• Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in the cinnamon, cumin and cayenne and toss for another minute.
• Spread the nuts out on a cookie sheet and sprinkle with the salt and sugar; allow to cool. Serve immediately or store the spicy nuts in an airtight container for up to 5 days.

Steps:

• In a large frying pan, cook garlic in olive oil over moderate heat for 1 minute. Add hot pepper and cumin.
• Mix in peanuts and cook, stirring, for 2 minutes. Sprinkle with coarse salt and chili powder.
• Mix well and store in a covered jar or tin.

Steps:

• Coat a cookie sheet with cooking spray.
• Also spray a metal spatula (and yes it matters, goo will stick to all others and make it impossible to work with)
• set aside cookie sheet and spatula.
• In a large bowl, mix the peanuts, hot pepper sauce and allspice
• Put sugar and corn syrup into a large glass microwavable bowl.
• Stir mixture - will be very thick but will change when heated.
• Microwave, uncovered on high for 4 minutes.
• stir again.
• add in spicy peanut mixture.
• stir until blended.
• Return to microwave and cook on high 4-5 minutes longer.
• Stir in butter.
• Microwave 45 seconds.
• Very quickly add in baking soda and vanilla and stir. It will foam and the color witl lighten.
• Immediately pour into prepared pan and spread as thin as possible with prepared spatula.
• Cool, break into pieces (put in bag and use hammer to smash is easiest).

Steps:

• In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
• Whisk in egg white and canola oil.
• Stir in pecan halves.
• Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
• Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
• Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
• Serve or store in airtight container at room temperature up to two weeks.