Chili Peanuts

These roasted chili peanuts start from raw nuts and build flavor in two stages. First bake toasts the peanuts until lightly golden and develops their natural nuttiness. Then the spices, dried chilies, and oil go in for a second, shorter bake that fuses the seasoning right onto each nut.

That two-stage roast is what separates these from just tossing spice powder on already-roasted peanuts. The oil helps the chili powder and cumin stick, and the heat blooms the spices so they become fragrant and toasty instead of raw and dusty. The dried red chilies add pops of concentrated heat scattered throughout.

Salt goes on at the end, after roasting. Salting before baking can draw moisture out of the peanuts and make the coating clump. Season while the nuts are still warm so the salt adheres.

Pro Tips

• Use raw, skin-on peanuts for the best flavor and crunch. Pre-roasted peanuts will overcook and taste bitter during the second bake.
• Stir the peanuts at least once during each baking phase. The edges of the pan run hotter and the nuts there will burn first.
• Let the peanuts cool completely before storing. They crisp up further as they cool. Warm peanuts in a sealed container will steam and go soft.
• These pair naturally with cold beer. Set out a bowl at your next gathering.

Variations

• Add a squeeze of lime juice and a pinch of cayenne right after roasting for a Mexican street snack vibe.
• Toss in a teaspoon of smoked paprika with the chili powder for deeper, smokier flavor.
• Mix in some roasted pepitas (pumpkin seeds) after cooling for a varied snack mix.