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.
Serves 16
| 1 | pound unsalted dry roasted peanuts |
| 1/3 | cup honey |
| 1/3 | cup sugar |
| 1 | tablespoon ground cumin |
| 1 3/4 | teaspoon salt |
| 1 | teaspoon chili powder |
| 1/2 | teaspoon ground chipotle pepper |
Instructions:
- 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.