Spicy Salt-Roasted Peanuts Recipe

spicy-salt-roasted-peanuts

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:

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Comments

  1. says

    Oh my goodness, these sound amazing… As a deep-south girl, anything with “Cajun seasoning” gets my attention… :-) These sound perfect for V-day – my guy will love them!

  2. Patricia says

    I’ve been reading your blog for awhile now and though this is my first posted comment I have thoroughly enjoyed it and look forward to checking in each day to see what you are up to.

    My son came over tonight and I always try to have a little something for him to take home after doing ‘heavy lifting’. He gets dinner too, “Mom Food” is a always good incentive to lure him over. He loves hot & spicy anything so I made a double batch of your roasted peanuts. I tweaked it a little by adding to your recipe a healthy slosh of the Devil Woman Cajun Hot Sauce I keep in the fridge for him. He absolutely LOVED them…goes good with an icy beer ;)

  3. Jerry says

    Astra,
    Cajun Seasoning is one of my new favorite go-to spice blends. There are hundreds available, and Emeril’s “Essence” would work perfectly well here too.

    Patricia,
    It’s good to hear that your son enjoyed them! I must admit, there’s nothing nicer than to hear someone has made your recipe and loved it! I really must admit though, that Mr. Lebovitz did almost all the hard work on this one, I just changed amounts and added some heat!

  4. says

    It looks like an interesting snack recipie. I was wondering though is this a widespread recipie for the spicy salted peanuts or is it a traditional southern recipie?

    Also, do you have any idea how the calorie content for the nuts are like? I like good food, but I have to watch my waistline :)

    Thanks.

    Dave, the double glazing guy.

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