Name: Sweet & Spicy Peanuts
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
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 chili sauce or hot pepper sauce; 1 teaspoon chili powder

With a caramel-like coating and a touch of heat from the hot sauce, these crunchy peanuts make a tasty anytime snack. —<i>Taste of Home</i> Test Kitchen

Sweet & Spicy Peanuts

peanuts

sugar

brown sugar

water

butter, melted

Sriracha chili sauce

chili powder

Followed recipe exactly.  Nuts came out sticky and gooey.  Stuck to wax paper.  What I could scrape off wax paper tasted good.  Had to throw rest away because I couldn't peal off wax paper.  Sprayed crockpot and they stuck.  Had to soak crockpot.  So sad.

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.

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.

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.  :(

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

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!

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.

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.

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.

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.

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!

Sweet & Spicy Peanuts

Prep Time: 10 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 40 minutes

Servings: 4

Cost: $6.10 /serving

Author : Taste of Home

Ingredients

Instructions

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