Cayenne pepper gives these sugar-glazed nuts a spicy kick. I've found that folks who favor sweet and savory flavors can't stop eating these mouthwatering morsels.—Linda Johnsson, Marion, Ohio
- 1 egg white
- 2 tablespoons Liquid Smoke, optional
- 3 cups salted peanuts
- 1/2 cup sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- In a bowl, whisk egg white until foamy. Add Liquid Smoke if desired and peanuts; toss to coat. Combine the remaining ingredients. Sprinkle over nuts; toss to coat.
- Spread in a single layer in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 1 hour, stirring once. Spread on waxed paper to cool. Store in an airtight container. Yield: 4-1/2 cups.
Originally published as Spicy Barbecued Peanuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p105
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Spicy Barbecued Peanuts
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jan. 15, 2011
"I made these for holiday gifts to nieghbors and friends. Everyone loved them and now they are asking for more."