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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Spicy Roasted Chile Peanuts and Pepitas

Spicy Roasted Chile Peanuts and Pepitas are an addictive snack. Make extra because they're gone just as quickly as they're put out.

Southern Living AUGUST 2012

  • Yield: Makes about 3 cups
  • 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).

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Spicy Roasted Chile Peanuts and Pepitas recipe

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