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Barbecue Peanuts

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"We do a barbecue version of everything in Memphis. Nuts are no exception."

List of Ingredients

â—¦ 1 tablespoon sweet paprika
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon celery salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon onion powder
â—¦ ¼ teaspoon chili powder
â—¦ ¼ teaspoon crushed red pepper
â—¦ ¼ teaspoon garlic powder
â—¦ ¼ teaspoon smoked paprika
â—¦ Pinch of cayenne pepper
â—¦ 16 ounces dry roasted peanuts
â—¦ 2 tablespoons (¼ stick) unsalted butter


Recipe

Measure the spices together in a small jar and shake well to combine thoroughly.

Heat the oven to 375° F. Spread the peanuts in an even layer on a rimmed baking sheet lined with parchment paper. Toast for 8 to 10 minutes, until they are wonderfully fragrant and golden.

Melt the butter in a large bowl. Add the toasted peanuts and sprinkle over 1 tablespoon of the spice mix. Stir well to coat the peanuts with the butter and the spice blend. Taste and add a little salt if you'd like. Spread the nuts back on the baking sheet and leave to cool. When the peanuts are completely cool, store them for up to a week in an airtight container.

Makes about 4 cups