Sweet and Spicy Peanuts

Aug 24, 2010Recipes, Snacks

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


  1. Preheat the oven to 325°F. Coat a rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.