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Sweet & Spicy Peanuts Recipe

Sweet & Spicy Peanuts Recipe

These crunchy peanuts have a caramel-like coating, and hot sauce gives them a touch of heat. They make a tasty snack any time of day.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours + cooling YIELD:12 servings

Ingredients

  • 3 cups salted peanuts
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons hot water
  • 2 tablespoons butter, melted
  • 1 tablespoon Sriracha Asian hot chili sauce or hot pepper sauce
  • 1 teaspoon chili powder

Directions

  • 1. Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, hot sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once.
  • 2. Spread on waxed paper to cool. Store in an airtight container. Yield: 4 cups.

Nutritional Facts

1/3 cup: 284 calories, 20g fat (4g saturated fat), 5mg cholesterol, 214mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 10g protein

Reviews for Sweet & Spicy Peanuts

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MY REVIEW
Reviewed May. 18, 2015

"I love this! Perhaps a bit too much as they're going to work with my husband. Maybe next time I will double the hot sauce (just my preference). This would be great for the holidays or any large gathering."

MY REVIEW
Reviewed Dec. 30, 2014

"Now this was a different way to use the slow cooker. It was a little gooey when I took it out, but after it cooled, it hardened. I liked the touch of spice with the sweet ingredients and wouldn't decrease the sugars."

MY REVIEW
Reviewed May. 18, 2013

"I followed advice from earlier reviews--reducing sugars, would add a little more hot sauce. I founds he results too sticky --definitely not finger food that way...then it hit me that treating it like caramel corn might take care of the stickiness. Yes! It worked: spread out on parchment paper on a cookie sheet, oven @ 275 F. For 30 mins, stirring once or twice. Very popular at my TGIF gathering!"

MY REVIEW
Reviewed Feb. 23, 2013

"I will make these again but I'll cut the sugar and increase the hot spices."

MY REVIEW
Reviewed Feb. 3, 2013

"Did not care for these, although the parchment paper suggestion worked very well. Made them for a superbowl party, but will probably just throw them away. :("

MY REVIEW
Reviewed Jan. 24, 2013

"The previous user did not even follow the recipe and then gave it a bad review. This recipe is delicious and SO easy! There is also no "cumin" taste to it with using the chili powder. I used parchment paper to cool it on instead of wax paper, and no problems with pulling the peanuts off of it. I would definitely make this again."

MY REVIEW
Reviewed Jan. 22, 2013

"Sorry I wasted the peanuts for this. First of all, there is not enough hot sauce for any heat at all. Can't even tell it was added at all. I left out the chili powder only because I don't like the taste of cumin (which is the predominant flavor of chili powder). And lastly, DO NOT SPREAD THEM ON WAXED PAPER TO COOL as the directions state, as the peanuts will stick to the paper. I had to stand there and peel them off of the paper for 20 minutes, and ended up throwing away about 1/2 cup because they were so stuck. I would suggest spraying a large cookie sheet with nonstick spray and spread them out on that instead. If I were to make these again, I would at least double the hot sauce and cut back on the sugars, as the sticky sauce was just too much goop."

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