Curried Salt-Roasted Peanuts

The holidays always bring about the need for great main courses, lavish tables and … Snacks.  Lots of snacks.  While there are hundreds that can be made to please the kiddies and the less adventurous in the house, there will always be a few people hoping to find something just a bit different to nosh on while the family meal is being prepared, or afterward while friends and family reminisce about the year past and tales of childhood.

This year I also had to consider snacks that would ship well so that I could send them off to my lovely wife in Turkey.  One obvious option was Tea Cookies, and we did make a batch or two of those to send her way, but one of my fondest food memories with her was her reaction to the Spicy Salt-Roasted Peanuts we made around Valentine’s day last year.  she could not stop eating these delectable little morsels, though she complained mightily about it.  They were the perfect choice.

The thing is, I hate predictability.  I wanted to add a twist to the nuts she already knew and loved to go along with the ones she remembered.  Since Curry is a very large part of the rub I use on our Thanksgiving and Christmas birds, I thought that it would be an appropriate choice…  I was right.  These are amazing.

Thanks again to David Lebovitz, from which the inspiration for this recipe belongs.

Yield: 3 cups

Curried Salt-Roasted Peanuts

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Curried Salt-Roasted Peanuts

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Ingredients

• 3 cups raw peanuts
• 3/8 cup light corn syrup
• 4 tbsp honey
• 2 1/2 tbsp. light brown sugar
• 1 tsp. Yellow Curry powder
• 1/2 tsp turmeric
• 1 3/4 tsp. coarse sea salt

Instructions

1. Preheat oven to 350°F.
2. Mix peanuts, corn syrup, honey, 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.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 67Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 88mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 2g

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

Links to other recipes like this:

• Salt-Roasted Peanuts, from David Lebovitz, who also includes a FAQ for substitutions.
• Indian Spiced Peanuts with Toasted Coconut, from Coconut and Lime
• Masala peanuts Club Style, from thecookscottage