Spicy Roasted Chile Peanuts and Pepitas

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
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 10 Minutes
Total: 40 Minutes


  • 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)


  1. 1. Preheat oven to 350°. Stir together peanuts and melted butter in a medium bowl.
  2. 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. 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).
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