We recently drove to San Diego for a weeklong vacation. To avoid frequent stops for snacks and lunches, I pack a picnic-style lunch and prepare several easy snacks to take along. One treat I always make is a spicy peanut mix—my version is inspired by the peanuts my mother used to pack on our road trips. Although similar mixes are available pre-made, this homemade version is quick, economical, and far fresher than store-bought.
I’ll be sharing several travel posts soon, including restaurant recommendations and hotel reviews from this trip.
Hot & Spicy Peanuts
Ingredients:
1 tbsp vegetable oil
3 cups roasted, unsalted peanuts
1 tbsp chili powder
1/4 tsp cayenne powder (adjust to taste)
1/2 tsp garlic powder
1/2 tsp salt
Method:
Heat the oil in a large skillet over medium-high heat. Add the peanuts and stir to coat them evenly with oil. Continue stirring until the peanuts are warmed through. Sprinkle in the chili and cayenne powders, stirring until the peanuts are fully coated and fragrant. Remove the pan from the heat and transfer the peanuts to paper towels to drain for about 10 minutes. While still slightly warm, sprinkle the garlic powder and salt over the peanuts and toss to combine. Allow to cool completely, then store in an airtight container for up to two weeks.
Notes:
– Adjust the cayenne to control the heat level. Reduce or omit for a milder snack.
– For extra flavor, try adding a pinch of smoked paprika or a small amount of brown sugar for a sweet-spicy contrast.
– Use dry-roasted peanuts if you prefer less oil; reduce the oil to 1 tsp and toast briefly in the pan to help the spices adhere.