Sweet & Spicy Peanuts Recipe
- 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
- 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.
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
"In my second batch, I exchanged a 1/2 Tablespoon of water with an additional 1/2 Tablespoon of Sriracha so I would be using the same amount of liquid. But, that was only for my own taste. I like a little more spice. I think the recipe is a pretty good balance for most people."
"These are just too good. They're still warm on the tray and I can't stop stuffing my face. I followed the comments below and cut the sugars in half, but kept the chili powder and hot sauce the same. The spiciness is very mild, which is perfect for me, but if you like it hot you'll have to increase those ingredients. I also baked them in a 275 oven for 40 minutes on a parchment paper-lined cookie sheet (my slow cooker and I don't really get along). Thanks for the recipe!"
"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."
"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."
"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!"
"I will make these again but I'll cut the sugar and increase the hot spices."
"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. :("
"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."
"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."