Cacahuetes Endiablados (Spicy Roasted Peanuts)
A simple yet addictive snack of peanuts roasted with a bold mix of chili powder and cayenne pepper. This classic Mexican recipe is perfect for parties or as a flavorful everyday treat.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 224 kcal
Allergen information: may contain peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 200 graw peanut
- 2 tspneutral cooking oil
- 1 tspchili powder
- 0.5 tspsalt
- 0.25 tspcayenne pepper
Equipment
baking sheet · spatula · mixing bowl · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
About 5 min
Cook’s note: Using parchment paper prevents the peanuts from sticking and makes cleanup much easier.
- 2
In a medium mixing bowl, combine the raw peanuts, neutral cooking oil, chili powder, salt, and cayenne pepper.
- 3
Stir well with a spatula or spoon until every peanut is evenly coated with the oil and spices.
Cook’s note: Ensure there are no dry spots or clumps of spices for the most consistent flavor.
- 4
Spread the coated peanuts in a single, even layer on the prepared baking sheet.
Cook’s note: A single layer is crucial for even roasting; if they are crowded, they will steam instead of becoming crisp.
- 5
Bake for 20-25 minutes, shaking the pan once halfway through the cooking time.
About 25 min
Cook’s note: The peanuts are done when they are fragrant and have deepened slightly in color.
- 6
Remove the baking sheet from the oven and let the peanuts cool completely on the sheet before serving.
About 10 min
Cook’s note: The peanuts will continue to crisp up as they cool.
Per serving
Nutrition
- Calories
- 224.1kcal
- Protein
- 8.8g
- Carbs
- 5.2g
- Fat
- 18.1g
- Fibre
- 3g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for up to two weeks.
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