Chile Peanuts Recipes

CHILI LIME PEANUTS RECIPE

Steps:

• Preheat oven to 250oF. Whisk lime juice, lime zest, chili powder, salt, sugar, and cayenne pepper together in large bowl. Add peanuts and stir until evenly coated. Scrape nuts onto large, rimmed baking sheet. Bake until nuts are fragrant, dry, and beginning to darken, about 30 minutes.

SPICY CHILI LIME PEANUTS

Steps:

• Preheat your oven to 300°F.
• Mix together oil, lime juice, zest, salt, sugar, chili powder, garlic powder, and cayenne pepper in a small bowl. Spread peanuts in an even layer onto a rimmed baking sheet. Pour over spice mix and toss to coat peanuts thoroughly in seasoning.
• Bake peanuts in preheated oven for 30-40 minutes, stirring two or three times during cooking, until nuts are golden brown, and almost dry to the touch. Let cool completely before serving.

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.

CHILE-LIME PEANUTS

Steps:

• Heat the oven to 400°F and arrange the rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
• Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through the cooking time, until nuts are toasted and beginning to crack open, about 25 minutes.
• Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt, and sugar, and serve.

CHILE PEANUTS

Steps:

• Preheat oven to 250°F with rack in middle.
• Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
• Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.

CHILI ROASTED PEANUTS

Steps:

• Preheat oven to 350-degrees F.
• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
• Transfer peanuts to baking sheet.
• Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
• Cool and then transfer to airtight containers.
• Store at least 8 hours before serving.

HOT CHILI PEANUTS

Steps:

• Spread the peanuts in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
• Combine the butter and the rest of the ingredients. Stir well. Pour over the peanuts; toss gently.
• Bake at 350 degrees for 15 minutes, stirring often.

GARLIC AND CHILI PEANUTS

Steps:

• Heat chilies, garlic, and oil in a heavy skillet until garlic turns golden.
• Stir frequently.
• Remove chilies and garlic, and pour peanuts into oil.
• Stir over medium heat about 5 minutes until slightly browned.
• Sprinkle with salt and chili powder and stir well.
• Remove from heat and store in a covered jar or tin.
• Store at least 24 hours before serving.
• These improve with age.
• Chiles and garlic can be returned to peanut mix if desired for color and flavor.

SPICY FRIED CHILI PEANUTS

Steps:

• Heat oil in a large skillet over very low heat. Add garlic and cook until crisp and brown, stirring occasionally (15-20 minutes). DO NOT BURN. Discard garlic.
• Add peanuts to skillet, increase heat to medium high and shake pan until oil is absorbed by peanuts and peanut aroma is strong (5 minutes); remove from heat.
• Stir in chili powder and cayenne pepper and season with salt.

CHILI LIME PEANUTS

Steps:

• Mix juice & seasonings in a large mixing bowl.
• Add nuts & toss well to coat.
• Spread on 2 parchment lined rimmed baking sheets.
• Bake at 250F for about 45 minutes, stir every 15 minutes.
• Nuts should be dry.
• Cool & store in airtight container.