Hot Peanuts

Submitted by ~~June~~

"Excellent for a party! The original recipe called for more garlic but, I cut it in half for our personal taste. Peanuts will get hotter the longer they stand. My husband can't get enough of these."

 

• Ready In: 17mins
• Ingredients: 7
• Yields: 4 cups

ingredients

• 1 -2 tablespoon dry crushed red pepper
• 3 tablespoons olive oil
• 2 cloves garlic, pressed
• 1 (12 ounce) can cocktail peanuts
• 1 (12 ounce) can Spanish peanuts
• 1 teaspoon salt
• 1⁄2 teaspoon chili powder

directions

1. Cook crushed red pepper in hot oil in a large skillet for one minute.
2. Stir in garlic and peanuts; cook over medium heat, stirring constantly (or peanuts will burn) for five minutes.
3. Remove from heat; sprinkle with salt and chili powder.
4. Drain on paper towels; cool completely.
5. Store in airtight container.

Reviews

[Susang]

I made these for a bbq and they were devoured. I only used 1 T. of crushed red pepper, that seemed perfect to me, I don't like super spicy. Will surely be making these again and again.

 

[mjcush]

I apologize for not reviewing sooner-I have made these several times, always to raves. They are my husband's favorite addictive treat and so easy! Thanks for posting

 

[Tisherself]

I used 1 tablespoon of crushed pepper, since I didn't know how hot they'd be. Freshly made, they are nice and bright. But if they get hotter upon standing, I think that 1 tablespoon will suit us just fine! They have a wonderful flavor. They are a tad oily, but I kept blotting with paper towels, and they seem fine. I don't think I'd cut back on the oil because it looked like the crushed pepper needed to cook in quite a bit of oil to keep from scorching. Thank you for a snack I know I'll be making every now and then.

 

[Strawberry Chef]

Good without the garlic at all too. I made them for my fiance and omitted the garlic completely and he had two request for the recipe from people he works with.

 

[Ducky]

Brought these to a New Year's Eve party and the spice lovers thoroughly enjoyed them (too much for my delicate tastebuds though). I made them as written and it was very easy. However, next time I will use a tad less oil. Cooled them on several sheets of paper towels in a jellyroll pan. The spice lovers thank you.