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||pound unsalted dry roasted peanuts|
|1||tablespoon ground cumin|
|1 3/4||teaspoon salt|
|1||teaspoon chili powder|
|1/2||teaspoon ground chipotle pepper|
- 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.