Spicy Roasted Chile Peanuts and Pepitas

Spicy Roasted Chile Peanuts and Pepitas Recipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Spicy Roasted Chile Peanuts and Pepitas are an addictive snack. Make extra because they're gone just as quickly as they're put out.

Yield:

Makes about 3 cups
Total time: 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 10 Minutes
Total: 40 Minutes

Ingredients

2 cups unsalted, dry-roasted peanuts
2 tablespoons butter, melted
2 tablespoons light brown sugar
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 cup roasted, salted shelled pumpkin seeds (pepitas)

Preparation

1. Preheat oven to 350°. Stir together peanuts and melted butter in a medium bowl.

2. Stir together brown sugar and next 3 ingredients. Add to peanut mixture, tossing to coat. Place peanuts in a single layer on a lightly greased baking sheet.

3. Bake at 350° for 10 to 15 minutes or until golden brown, stirring once. Remove from oven, and stir in pumpkin seeds. Cool completely in pan on a wire rack (about 20 minutes).

August 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note