Spicy Chili Roasted Peanuts
These chili roasted peanuts are spicy, aromatic, and irresistibly crunchy—perfect for snacking or adding a kick to your recipes!
Equipment
- medium mixing bowl
- Large rimmed baking sheet
- Measuring cups and spoons
Ingredients
- 12 ounces 336 g raw Spanish peanuts
- 1 tablespoon 15 ml peanut or canola oil
- ½ teaspoon Sucanat or light brown sugar
- ½ teaspoon fine sea salt
- 1½ teaspoons mild to medium chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon unsweetened cocoa powder
- 1 heaping teaspoon ground cinnamon
- 1 heaping teaspoon cayenne pepper adjust to taste
Instructions
- Preheat the oven to 350°F (180°C, gas mark 4).
- Prepare a large rimmed baking sheet.
- In a medium bowl, combine the peanuts, oil, sugar, and salt.
- Mix well to coat evenly.
- Spread the peanuts in an even layer on the baking sheet.
- Bake in the preheated oven, stirring every 7 minutes to prevent burning.
- Bake for a total of 18-20 minutes, until the peanuts are golden brown, darker, and fragrant.
- While baking, mix the chili powder, cumin, cocoa powder, cinnamon, and cayenne in a small bowl.
- Remove the peanuts from the oven and immediately toss with the spice mix.
- Let cool before serving or storing in an airtight container.
Variation:
- Replace the spices with 2-3 tablespoons (15-22 g) of Garam Masala Mix for an Indian-inspired twist.
- Follow the same steps with the peanuts, oil, and salt.
Notes & Wine Advice
Wine Advice:
Pair these peanuts with a bold Zinfandel or a refreshing IPA beer.
Pair these peanuts with a bold Zinfandel or a refreshing IPA beer.
Nutrition values
Serving: 40 g | Calories: 190 kcal | Carbohydrates: 8 g | Protein: 8 g | Fat: 16 g | Sugar: 1 g