Spicy Roasted Chile Peanuts and Pepitas
Servings: 0
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)
Instructions
- Preheat oven to 350°. Stir together peanuts and melted butter in a medium bowl.
- 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.
- 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).
Notes
Recipe By: Southern Living
AUGUST 2012
Yield: 3 cups
AUGUST 2012
Yield: 3 cups
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