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Ingredients
- 1 lb Raw Peanuts
- 3/4 c. Fiery Warm Habanero Sauce
- 1 Tbsp. Oil Salt to taste
- 1/4 x Apple Smoked Red Habanero, (see note below) (up to 1/2) Additional oil for baking sheet
Directions
- Place the peanuts into a large bowl, pour the Fiery Warm Habanero Sauce over the peanuts. Stir till well coated. Sprinkle smoked Hab over nut/sauce mix, stirring well. Let sit, stirring occasionally, for 1 to 2 hrs.
- Sauce will soak in and dry somewhat. When ready to bake off, if you like, add in 1 Tbls of oil or possibly so and toss till coated lightly.
- On well oiled baking sheet (large sufficient to spread the peanuts to a layer one peanut deep) spread peanut mix and the sprnikle generously (to taste) with salt.
- Place into a 250 to 275 F oven for 60 to 90 min or possibly so. Stir occasionally. The sugar in the sauce tends to make the peanuts rather sticky while they are baking- don't expect the surface to dry out.
- When the nuts have developed a light mahogany color, remove them, allowing them to cold. The nuts will crisp up and 'dry' as they cold. Pay close attention- you don't want to burn them.
- Caution: when peeking in the oven to watch the work in prgress, Don't 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.
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