Sweet & Spicy Peanuts
Total TimePrep: 10 min. Cook: 1-1/2 hours + cooling
- 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 chili sauce or hot pepper sauce
- 1 teaspoon chili powder
- Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once.
- Spread on waxed paper to cool. Store in an airtight container.
Nutrition Facts1/3 cup: 284 calories, 20g fat (4g saturated fat), 5mg cholesterol, 214mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 10g protein.
Dec 22, 2018
Awful. I added more heat, which was fine. 3 batches... all one sticky gooey mess. I'll try other peoples methods for drying in the oven (the way nuts should really be roasted). But, as this recipe stands, it's quite awful.
Feb 5, 2018
I was somewhat disappointed in this recipe. I read the reviews stating the peanuts were not very spicy/hot, so I added more spice to increase the heat factor. Even so, they were still too tame. I'll stick with another recipe I've been using which is much better.
Jun 4, 2017
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.
Apr 20, 2017
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!
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.
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.
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!
Feb 23, 2013
I will make these again but I'll cut the sugar and increase the hot spices.
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. :(
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.