Salty peanuts roasted in honey, chipotle peppers & lime. Hot and spicy with subtle hints of sweet and sour making them the perfect crunchy-munchie snack.
They have a bite to them that’s not overwhelmingly spicy but nicely balanced by the other flavors.
They’re made by pureeing canned chipotle peppers in adobo with ketchup, honey and fresh lime juice.
The peanuts are tossed in the sauce, spread out on a baking sheet and baked.
If you’re looking to make the a perfect snack mix think cheesy like Cheez-its or cheese puffs. Toss the two together and it’s true love.
I know how much you love your football snacks! I just love snacks. Forget football.
They’re also great as a garnish – chop them up and sprinkle them over your salads, tacos (yes! Tacos.) and casseroles. Add them to your cheese platters.
If they last that long. Crunchy and addictive, once you start you can’t stop. . .
Crunch, crunch, crunch.
- 2 canned chipotle chile peppers in adobo
- 2 tablespoons of the adobe sauce from the chipotles
- 2 tablespoons ketchup
- 2 tablespoons honey
- 2 tablespoons fresh-squeezed lime juice
- 2 cups salted peanuts (like Planters)
- Preheat the oven to 300 degrees F. Line a small baking sheet with parchment paper or foil - coat with non-stick spray.
- Add all the ingredients except the peanuts to a food processor or blender and pulse until smooth.
- Place the peanuts in a medium bowl and pour the chipotle mixture over them. Toss until well coated.
- Pour them out onto the baking sheet and spread out in one layer - it's ok if they're touching.
- Bake 15 minutes. Toss and spread out again.
- Bake 10 - 13 more minutes keeping a close eye on them the last five minutes as they can go from perfect to burnt quickly.
- Remove from the oven and cool completely.
- Break them apart gently with your hands.
- Store in a tightly covered container up to 1 week.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.