Select Page

Spicy Salt-Roasted Peanuts Recipe

Peanuts are a part of daily life, at least around this house.  They’re consumed as butter, as a recipe addition, as a snack, and pretty much any other way I can come up with to use them.  I started working up a recipe for Valentine’s day a little earlier in the week and I knew from minute one that I wanted it to include peanuts, but not just any peanuts, these needed to have a kick.

I remembered a recipe from David Lebovitz for Salt-Roasted Peanuts (see below), and that seemed a good start.  On closer examination, it was the perfect beginning, since chocolate was to be involved in the next stage, and his recipe was quickly and easily adapted to what I had on hand, as well as what I had in mind.

Originally I was just going to post the recipe for this preparation with the finished treats but in the end, these nuts are so intensely good that I decided that they need their own moment in the spotlight.  They are salty, sweet and ultimately spicy (The more you eat, the hotter they get, I love that!) but the flavors fit so well together that you may find you can’t stop at just a few.  I know I’ve had a hard time not just eating all of them instead of using them for their intended purpose.

Thankfully I’ll only need about half of the nuts I made, the other half are up for grabs!


Spicy Salt-Roasted Peanuts Recipe
 
Author:
Ingredients
  • 3 cups raw peanuts
  • 3/8 cup light corn syrup
  • 2 1/2 tbsp. light brown sugar
  • 1/2 tsp. Cajun seasoning (I used Bayou magic brand, but any good spicy Cajun seasoning will do.)
  • 1 3/4 tsp. coarse sea salt
Method
  1. Preheat oven to 350°F.
  2. Mix peanuts, corn syrup, and light brown sugar in a mixing bowl or large measuring cup, until the peanuts are well-coated.
  3. Sprinkle the salt and spices over the peanuts and stir just a few times, but not enough to dissolve the salt.
  4. Spread the peanuts evenly on the baking sheet and bake for 25-30 minutes, stirring three times during baking, until the nuts are deep-golden brown and glazed.
  5. Sprinkle just a bit more salt and spice over the peanuts, cool completely, store in an airtight container for up to 2 weeks.

What I would have done differently had I thought of it at the time:

Ummm.  Nuffin’, these are fabulous!  Thanks for the idea, Dave!

Links to other recipes like this:

JOIN OUR NEWSLETTER
I agree to have my personal information transfered to Mad Mimi ( more information )
Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website.
We hate spam. Your email address will not be sold or shared with anyone else.
Pin27
Share6
Yum
Tweet
33 Shares