I’ve been absolutely CRAZED the past few weeks!!!!! Shopping, shopping, more shopping and cleaning has completely booked up my time and thoughts while I’m getting ready to move. I cannot believe it’s finally here!
Dave, our best friend Adam and I are moving into Philly tomorrow. I could not be more excited!!
This week I skipped my favorite workout day to try and start packing up my room. I literally sat in front of my closet for about 10 minutes, playing with Stella when I decided instead of packing, I should be making peanuts! It was clearly the more important thing to do, especially after skipping my workout. (Ugh!!!!!!!!!!!)
I have been obsessing over my Roasted Buffalo Peanuts so I bought THREE pounds of nuts when I was at our local bulk candy/nut store. I made 2 batch of Buffalo Peanuts and wanted to try out something new.
After rummaging through our spice cabinet, I came up with this awesome recipe. It is not as spicy as the buffalo variety, but it is packed with flavor and let me tell you… it is the most addictive thing ever! I sat and ate so many peanuts I felt sick, wasn’t hungry for dinner, and the swing of calories from the peanuts vs not burning 1500 calories during my workout SUCKED! I have to work out extra hard tonight!
Asian-Spiced Sriracha Peanuts
Recipe by: It’s Good to be the Cook
2 cups Salted Peanuts
1 Tablespoon Sunflower oil (or Olive Oil)
2 Tablespoons Sriracha Hot Sauce (my favorite condiment)
1 1/2 teaspoon Chinese Five-Spice
1/2 teaspoon Garlic Powder
1/2 teaspoon White Pepper
1/2 teaspoon Salt
1. Preheat the oven to 350. Line a baking sheet with foil and spray with pam.
2. Combine peanuts with oil, Sriracha, and seasonings. Dump onto the baking sheet and spread out.
3. Bake for 12-15 minutes until toasted.
*Let cool, they are REALLY hot when they come out of the oven, they will become crunchier when they are cooled also*
Like I mentioned, these are not that spicy, so if you enjoy the kick that the Buffalo Peanuts have… add some Cayenne Pepper to the mix!