Red, hot, smoky peanuts and cashews

You know those cheap unsalted peanuts and cashews that supermarkets sell - the ones that taste like cardboard? This recipe turns them into a brilliant beer-accompaniment. An opportunity to use your exotic chilli powders!

This recipe is my take on red, hot, smoky almonds.

Red, hot, smoky peanuts and cashews

Servings:	Serves 4
Calories per serving:	438
Ready in:	20 minutes
Prep. time:	10 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	18th January 2013

Best recipe review Hot and snacky 5/5 Perfect 🌶🌶🌶 Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300 g / 1 bag mixed unsalted peanuts and cashews - or any boring nuts!
• 1.5 teaspoons of butter or olive oil / butter mixed.
• 2 tablespoons extra virgin olive oil
• 1/2 a teaspoon of fine sea salt or rough sea salt crushed in a mortar and pestle
• 1 teaspoon smoked paprika powder such as Pimentón de la Vera
• 1 teaspoon Ancho chile powder or to taste

Method

1. Gently heat the butter and oil in a small pan
2. Add the remaining ingredients and mix well
3. Let the butter bubble and allow the nuts to 'roast' in the butter
4. Tip out onto kitchen paper to drain excess oil
5. Once they are cool, store in a Lock and Lock box

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