. . . try this recipe. When I quit smoking (9 years ago), for some reason I began craving super-spicy foods. I think it was because after ingesting something searingly hot, breathing in and out felt a bit like smoking. Whatever the case, I love peanuts and I couldn't find any that were hot enough. So I invented:
FLAMING HOT PEANUTS
These take two days, but they're worth the wait. And they're very, very easy. You can control the heat in this zippy preparation by selecting bottled sauces with less heat, but this recipe is really intended for people who like very spicy food. God knows theres plenty of mild stuff out there for the rest of you. Id advise you to write down your approximate combinations for future reference, because people are going to want this recipe, believe me. Begin the recipe two days before you want to serve the peanuts.
Pour two pounds of dry-roasted, salted peanuts into a sealable plastic bag.
In a one-cup glass measure, blend:
1/8 cup Tabasco sauce
1/8 cup peanut oil
Juice of one lime
1 teaspoon sugar (or 2 teaspoons prepared sweet red pepper relish)
1/4 cup bottled crushed jalapeños, drained
8 droplets of Liquid Smoke (optional)
Other hot sauce(s) of your choice to make 1 cup of liquid
Stir the mixture thoroughly and pour over peanuts in the bag, seal, and squeeze the bag to mix thoroughly.
Marinate peanuts overnight in the refrigerator, turning the bag a few times.
Preheat oven to 250 degrees.
Line a baking sheet or jelly roll pan with parchment paper. Spread peanuts mixture evenly over sheet. Roast for 2 to 2 1/2 hours, stirring every half hour.
Turn oven off, and let the peanuts rest in the closed oven overnight to dry out.
Store in airtight container(s) lined with paper towels.
Yield: 2 lbs. hot peanuts
Let me know how you like them!