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Sweet & Spicy Peanuts

These crunchy peanuts have a caramel-like coating, and hot sauce gives them a touch of heat. They make a tasty snack any time of day. —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Cook: 1-1/2 hours + cooling
  • Makes
    4 cups

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

Directions

  • Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, chili sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once.
  • Spread on waxed paper to cool. Store in an airtight container.
Nutrition Facts
1/3 cup: 284 calories, 20g fat (4g saturated fat), 5mg cholesterol, 214mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 10g protein.

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Reviews

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Average Rating:
  • jnwoll
    Dec 22, 2018

    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.

  • TrishtheDish1
    Feb 5, 2018

    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.

  • docseuss
    Jun 4, 2017

    In my second batch, I exchanged a 1/2 Tablespoon of water with an additional 1/2 Tablespoon of Sriracha so I would be using the same amount of liquid. But, that was only for my own taste. I like a little more spice. I think the recipe is a pretty good balance for most people.

  • Kimmu-chan
    Apr 20, 2017

    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!

  • rebelwithoutaclue
    Aug 23, 2015

    No comment left

  • Sue Zappa
    Jun 3, 2015

    No comment left

  • apschwartz
    May 18, 2015

    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.

  • aug2295
    Dec 30, 2014

    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.

  • Sidewalkstom
    May 18, 2013

    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!

  • kellerel
    Feb 23, 2013

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