CopyCat Planters Heat
10m prep 25m cook 1h 5m ready
A copycat version of Planters Heat peanuts, featuring roasted nuts coated in a spicy, smoky, buttery seasoning. Perfect for snacking or parties.
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Ingredients
- 2 cups hulled raw peanuts (or almonds, pecans, etc.)
- 3 teas. Worchestershire sauce
- 1-2 Tbls. liquid smoke
- 2 Tbls. butter
- 2 teas. distilled white vinegar
- 2 teas. hot pepper sauce
- 3/4 teas. salt
- 1/8 teas. cayenne pepper
- Line jelly roll pan with foil. Toss nuts with liquid smoke and let
- marinate for at least 30 minutes, stirring occasionally.
- Postion rack in center of oven and preheat to 325F. Melt butter
- in heavy large skillet over med-low heat. Cool slightly. Stir in
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Step 1.
In a small bowl, combine the vinegar, hot sauce, salt, and cayenne, stirring until the salt dissolves and the mixture is evenly blended. Set this seasoning liquid aside for now, as it will be added to the nuts after they are toasted.
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Step 2.
Return the skillet to the heat over medium, allowing it to get hot again. Carefully scrape in the toasted nuts along with the marinade, then stir constantly to coat the nuts evenly, about 30 seconds, until the liquid is absorbed and the nuts look glossy.
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Step 3.
Return the nut mixture to the jelly roll pan, spreading it into a single even layer so the nuts toast rather than steam. Bake until deep golden brown, stirring at times, about 20 minutes, watching closely near the end so the nuts do not scorch.
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Step 4.
Transfer the pan to a rack to cool, leaving the nuts undisturbed in a single layer. The nuts will crisp as they cool, so resist stirring them while they set. Once fully cooled and crisp, store them in an airtight container.
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