There were two recipes that I was very eager to try. Strangely enough, they were very similar recipes – both munchies. I’ve been surrounded by sweet food. If you go to a supermarket here, you’re bombarded by sweet stuff – cakes, cookies, pies, pastries and so much more. But it is practically impossible to find good savoury treats that are slightly on the spicier side. So when I saw these recipes for Spiced Pumpkin seeds and these Sriracha Peanuts, I was sold. So by now, you’ve figured that I chose to make the Sriracha Peanuts and I’m so very glad I did. These were super easy to make and they are so addictive, I had to put them in a container and tuck them away before I finished the whole lot. I made a few minute changes to the spice mix, but that’s only because the blend called for in the original recipe, is not available in my part of the world. But the resulting peanuts are crunchy and tasty and I’m sure I’ll be making many more variants, now that I’ve figured how to add a spicy glaze to nuts. Thanks Mellissa for the inspiration.
2 cups salted peanuts
1 tbsp olive oil
2 tbsp Sriracha sauce
1 tbsp Smokey barbecue sauce
1 tsp Cajun spice blend
1/2 tsp garlic powder
Preheat the oven to 180ºC.
Line a baking sheet with foil and spray with a non stick spray.
Combine all the ingredients together in a bowl and stir to make sure all the peanuts are well coated with the sauces and spices.
Pour the nuts onto the lined baking sheet and spread so that they form an even single layer of nuts.
Bake for about 12-15 minutes till they’re toasted. Carefully stir them through once at about the 10 minute mark.
Let the nuts cools completely.
You could either pack these up in an airtight container and nibble on it over the next few days, or serve them right up. If you put a bowl of these nuts in front of company, trust me, you will need to make a double batch and might still not have any left over.