Friends are here! And not just any friends, long-time Kansas friends! Nothing like people who are from your home.
Saturday brought crispy, sunny spring weather and a perfect day to meet up with the Johnson's in wine country. Mrs. Johnson is a long-time pal since high school days.
Love this gal.
I wanted to bring the some homemade treats for our venture to Silverado Vineyards. There was a lot of peanut inspiration over the past week:
- One awesome girlfriend of mine had brought peanuts as bar snacks for a bunch of us at a local bar (same friend who made the amazing kouign-amann).
- Another had posted this recipe from Epicurious on Pinterest.
- One of my aunts had sent me a similar recipe to email@example.com
I just had to make some peanuts.
1 tablespoon olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1 teaspoon curry powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
2 1/2 cups dry roasted peanuts
Preheat oven to 300 degrees. Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds.
Add peanuts and stir until coated, about 2 minutes.
Transfer to large rimmed baking sheet.
Bake peanuts until golden brown and almost dry, stirring occasionally, about 15 minutes. Season with salt. Transfer to paper towels; drain.
Cool. Peanuts can be made 3 days ahead. Store in airtight container at room temperature.
Do not cook these nuts the full time listed above. I repeat, do not cook them the full 15 minutes. Pull them out after five minutes of toasting.
I should have trusted my instincts when I stirred these nuts the first time. "Mmm, it seems a bit too hot in there. They might be burning soon?" And then I closed the door.
The resulting nuts were very well toasted. Some were burnt. I was able to salvage about 3/4 of the total batch for packing, but they were still overdone.
If you feel like spiced peanuts, be sure to watch them closely. Lesson learned.