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Nutrition Facts
Serving Size 1 cups 183g Recipe makes 2 cups) The following items or measurements are not included below: 1 tablespoon liquid smoke
Calories 939
Calories from Fat 750		(79%)
Amount Per Serving		%DV
	Total Fat 83.4g	128%
	Saturated Fat 17.3g	86%
	Monounsaturated Fat 38.7g
	Polyunsaturated Fat 23.2g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 1215mg		50%
Potassium 1136mg		32%
Total Carbohydrate 26.0g		8%
	Dietary Fiber 12.4g	49%
	Sugars 7.0g
Protein 37.8g		75%
how is this calculated?

Southern Spicy Roasted Peanuts

Recipe #58994 | 25 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Normaone
Apr 9, 2003

These are great with cocktails. Of course, the heat can be adjusted to suit your taste buds. Other nuts can also be used. Be careful! They're addictive. Standing time is not reflected in the prep or cook times.

2 cups (change servings and units)

Ingredients

2 cups shelled raw Spanish peanuts (10 oz.)
4 teaspoons Worcestershire sauce
1 tablespoon liquid smoke
2 tablespoons butter
2 teaspoons white vinegar
2 teaspoons hot pepper sauce
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

1
Line a large baking sheet with foil.
2
In a bowl, toss together the peanuts, Worcestershire sauce and liquid smoke.
3
Let stand at room temperature for 30 minutes, stirring now and then.
4
Preheat the oven to 325^F.
5
Have the oven rack positioned in the center of the oven.
6
In a large heavy skillet, melt the butter over medium low heat.
7
Cool a little then add the vinegar, hot pepper sauce, salt, and cayenne pepper.
8
Return the skillet to the heat and add the peanuts and marinade.
9
Stir to coat evenly, about 30 seconds.
10
Spread the peanuts on the baking sheet and bake until deep golden brown, stirring now and then, for about 20 minutes.
11
Cool on a rack uncovered for at least 6 hours to dry.
12
Store at room temperature in an air tight container.