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