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Fiery Hot Habanero Peanuts Ii

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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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