| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | servings | ||
INGREDIENTS
| 1 | lb | Raw Peanuts |
| 3/4 | c | Fiery Hot Habanero Sauce |
| 1 | tb | Oil |
| Salt to taste | ||
| 1/4 | Apple Smoked Red Habanero; (see note below) (up to 1/2) | |
| Additional oil for baking sheet |
INSTRUCTIONS
Place the peanuts into a large bowl, pour the Fiery Hot Habanero Sauce over the peanuts. Stir until well coated. Sprinkle smoked Hab over nut/sauce mixture, stirring well. Let sit, stirring occasionally, for 1 to 2 hours. Sauce will soak in and dry somewhat. When ready to bake off, if desired, add 1 Tbls of oil or so and toss until coated lightly. On well oiled baking sheet (large enough to spread the peanuts to a layer one peanut deep) spread peanut mixture and the sprnikle generously (to taste) with salt. Place into a 250 to 275 F oven for 60 to 90 minutes or so. Stir occasionally. The sugar in the sauce tends to make the peanuts rather sticky while they are baking- do not expect the surface to dry out. When the nuts have developed a light mahogany color, remove them, allowing them to cool. The nuts will crisp up and 'dry' as they cool. Pay close attention- you do not want to burn them. Caution: when peeking in the oven to watch the work in prgress, DO NOT hold your face over the opening- this will/can cause INTENSE discomfort from the hab fumes. Note: The addition of MWPH Apple smoked red Hab increased the heat- this is done to taste. My comfort level is around 1/2 tsp per recipe. Posted to CHILE-HEADS DIGEST by Jim Campbell <jim@wildpepper.com> on Sep 09, 1999, converted by MM_Buster v2.0l.
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