Sweet and Spicy Peanuts
The smoky, sweet and slightly spicy flavors in these nuts make them a perfect afternoon pick-me-up peanut snack. They’ll keep in a cool, dry pantry for 1-2 weeks—or make an extra batch to freeze and serve at your next party.
1 lb of dry roasted unsalted peanuts
1/3 cup of honey
1/3 cup of sugar
1 tbsp of ground cumin
1 3/4 tsp of salt
1 tsp of chili powder
- Preheat the oven to 325°F. Coat a rimmed baking sheet with cooking spray.
- Combine the peanuts and honey in a bowl. Combine the sugar, cumin, salt, chili powder and ground chipotle pepper in a separate bowl. Add the sugar mixture to the peanuts and toss well to coat. Spread onto the prepared baking sheet in a single layer.
- Bake, stirring every 5 minutes, until the coating is thickened and tacky. Remove from the oven and cool completely, stirring often to break up any large clumps.
Estimated Nutritional Information
Dietitian Nutritionist from Lincoln, Nebraska.
The creator of Stirlist, Amber (or “RD amber” as she’s known on Twitter) is a Registered Dietitian Nutritionist who’s passionate about food, nutrition science and agriculture—which makes her the perfect source of info on how to use the power of peanuts. She currently works as a freelance Nutrition Communications Consultant, adjunct instructor at the University of Nebraska-Lincoln, and host of the Healthy Under Pressure podcast. Read more