Nuclear Nuts
"These little guys will be the talk of the party! Be sure to have extra beer on hand when you serve them. They are super easy, and can be modified to your liking, but they will be remembered by all who come to the party, to be sure."
photo by TJW2725
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 2 lbs peanuts, roasted,and unsalted (or salted if you prefer)
- 1⁄4 - 1⁄2 cup maple syrup (depending on your tastes)
- 1 teaspoon dried chipotle powder
- 1 teaspoon ground habanero chile pepper
- 1⁄2 teaspoon cumin
- salt, to taste,if desired
directions
- Heat the maple syrup in large skillet over medium-high heat until it is thin, add the spices,stir until blended, and immediately add the peanuts stirring well, and often until all peaunuts are thoroughly coated with syrup and spice.
- Remove from heat and let cool.
- They should not be too sticky when they are cooled, if so, you have used too much maple syrup.
- Add more or less spice to suit your needs.
- I find the combo in this recipe to be spicy, but bearable.
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Reviews
-
I made these last night for Pick a Chef Fall 2006. I couldn't find any ground habanero pepper, so I added a bit of extra chipotle pepper and a packet of Goya Sazon Picante to make up for the missing habanero. I knew that DH would enjoy these (MAJOR chile-head), but I wasn't so sure about myself. Well, I was pleasantly surprised. These were actually not very spicy at all (of course, I'm sure that they would be if I had added the habanero powder to them). They were slightly sweet with a bit of a very complementary chile kick. The smokiness of the chipotle goes so well with the maple. DH's workers will be really happy on Monday when he shows up with a giant bag of spicy peanuts for them to snack on. I'll have to make these again sometime when I can fird the habanero chile powder. Thanks for posting! -
We loved these. We did a mixture of the nuts we had on hand -- peanuts, cashews and pumpkin seeds. They have a lovely sweet/spicy taste to them that keeps you going back for more! We used 3/4 cup maple syrup for just a little less than 2 lbs of nuts and we fried them up in a wok.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
