OVEN ROASTED SPICED PEANUTS
Brown sugar, soy bacon bits, curry and extra virgin olive. A perfect snack or light hors d’oeuvre for any holiday or event. Delicious and easy!
Makes about 9 cups after cooked
3 lbs. salted peanuts (I used Walgreen Old-Fashioned Stadium Peanuts, without shells
2 T. sea salt
1/4 c. brown sugar (light or dark)
1/4 c. white sugar
2 T. mild curry powder
2 T. extra virgin olive oil
2 T. soy bacon bits
Place peanuts in colander. Rinse under cold water repeatedly to remove all salt and the water runs clear.
(We rinse the salt from the peanuts so we control the salt, but also to make the peanuts moist so that the seasonings stick to the peanuts.)
Place all ingredients into large mixing bowl. Toss well with large spoon to evenly distribute the seasonings and oil over all the nuts.
Spread evenly on large baking sheet, 12 x 17 inches.
Bake in preheated 350 degree oven on middle rack for 25 minutes.
Remove from oven, stir up from bottom, evenly distribute, then bake 10 minutes longer.
Remove from oven. Transfer to large aluminum foil lined bowl. When cooled, wrap well in the aluminum foil and store in plastic grocery bag till ready to use.
Notes: If you let the nuts stand too long on the baking sheet after you remove them from the oven, they’ll stick to the pan and removing them becomes impossible without a hammer and chisel. Not to worry. Simply re-insert them in a heated oven for a couple of minutes to melt the sugar. Just don’t over-cook.
When lifting the roasted peanuts from the baking sheet after they’re baked, try keeping some of them in clusters, instead of separating by hand every single peanut. Your guests will know by the visibility of the chunks that you made these.
Although the curry flavor won’t be prominent, you still need it. It combines with the other flavors to produce a startlingly subtle taste sensation. Not too salty, not too sweet, not too spicy. Tastes like honey. Your guests will love them.