That lovely bright red bottle of Sriracha goes quickly in our house, especially when I cook with it. My Secret Recipe Club assignment for March was the funny and talented cook Beth. She blogs at It’s Good to Be The Cook and I was browsing through her recipes and saw that she loves Sriracha as much, if not more, than Scott and I.
I choose Sriracha Peanuts because, well, Sriracha. And I never make snacks. 99.9% of my recipes are entrees or salads. Heck I hardly ever make sides. This month changed that. I picked her peanuts to have a little something salty to enjoy with a beer while watching a few of our shows. I will probably make these again when March Madness starts
A few things I learned making this recipe. When you bake nuts with sriracha your whole house will smell amazing (at least to me) and you need to let these cool. I was greedy and snuck one as soon as they came out of the oven. I seriously burnt my tastebuds. But it was worth it and it was even better when they cooled and were crunchy. These lasted less than a day. I kept finding myself grabbing a few here and there every time I walked by the container they were in…
Sriracha Peanuts
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Keywords: snack
6043164Ingredients (Serves 6-8)
- 2 cups Salted Peanuts
- 1 tbsp olive oil
- 2 tbsp Sriracha Hot Sauce
- 1 tsp spice blend (I used Penzey’s Bangkok Blend)
- 1/2 teaspoon Garlic Powder
- Salt/Pepper
Instructions
Preheat the oven to 350. Line a baking sheet with foil and spray with pam.
Combine peanuts with oil, Sriracha, and seasonings. Dump onto the baking sheet and spread out.
Bake for 12-15 minutes until toasted. Let cool, these are really really hot when they come out of the oven.
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