|1||pound unsalted dry roasted peanuts|
|1||tablespoon ground cumin|
|1 3/4||teaspoon salt|
|1||teaspoon chili powder|
|1/2||teaspoon ground chipotle pepper|
- Preheat the oven to 325°F. Coat a rimmed baking sheet with cooking spray.
- Combine the peanuts and honey in a bowl. Combine the sugar, cumin, salt, chili powder and ground chipotle pepper in a separate bowl. Add the sugar mixture to the peanuts and toss well to coat. Spread onto the prepared baking sheet in a single layer.
- Bake, stirring every 5 minutes, until the coating is thickened and tacky. Remove from the oven and cool completely, stirring often to break up any large clumps.
The smoky, sweet and slightly spicy flavors in these nuts make them a perfect afternoon pick-me-up snack. They’ll keep in a cool, dry pantry for 1-2 weeks—or make an extra batch to freeze and serve at your next party.
Nutrition per serving
Calories: 206, Protein: 7g , Carbohydrates: 16g, Fiber: 2g,
Fat: 14g , Saturated Fat: 2g , Cholesterol: 0mg,