Total Time
Prep 5 mins
Cook 5 mins

These little guys will be the talk of the party! Be sure to have extra beer on hand when you serve them. They are super easy, and can be modified to your liking, but they will be remembered by all who come to the party, to be sure.

Ingredients Nutrition


  1. Heat the maple syrup in large skillet over medium-high heat until it is thin, add the spices,stir until blended, and immediately add the peanuts stirring well, and often until all peaunuts are thoroughly coated with syrup and spice.
  2. Remove from heat and let cool.
  3. They should not be too sticky when they are cooled, if so, you have used too much maple syrup.
  4. Add more or less spice to suit your needs.
  5. I find the combo in this recipe to be spicy, but bearable.
Most Helpful

I made these last night for Pick a Chef Fall 2006. I couldn't find any ground habanero pepper, so I added a bit of extra chipotle pepper and a packet of Goya Sazon Picante to make up for the missing habanero. I knew that DH would enjoy these (MAJOR chile-head), but I wasn't so sure about myself. Well, I was pleasantly surprised. These were actually not very spicy at all (of course, I'm sure that they would be if I had added the habanero powder to them). They were slightly sweet with a bit of a very complementary chile kick. The smokiness of the chipotle goes so well with the maple. DH's workers will be really happy on Monday when he shows up with a giant bag of spicy peanuts for them to snack on. I'll have to make these again sometime when I can fird the habanero chile powder. Thanks for posting!

Muffin Goddess September 30, 2006

We loved these. We did a mixture of the nuts we had on hand -- peanuts, cashews and pumpkin seeds. They have a lovely sweet/spicy taste to them that keeps you going back for more! We used 3/4 cup maple syrup for just a little less than 2 lbs of nuts and we fried them up in a wok.

Sackville March 13, 2005