Vary the amount of cayenne to taste.
Heat the olive oil in a skillet. Add the chiles and garlic, and saut? 1 to 2minutes, stirring constantly to avoid scorching. Stir in the peanuts and transfer to a foil-lined baking sheet. Bake at 350? F for 5 to 8 minutes. Sprinkle with salt and chili powder and toss well. Cool. Transfer to glass jars, cover, and let mellow at room temperature about 24 hours.
After 2 days, remove the chiles, which continue to intensify the flavor of the peanuts. Refrigerate or freeze for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (21g) | ||
Recipe Makes: 1 | ||
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Calories: 109 | ||
Calories from Fat: 95 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 182.8mg | 6 % | |
Potassium 79.6mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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