📝 About This Recipe
Transport your taste buds to the heart of Louisiana with these addictive, oven-roasted peanuts that pack a punch of soulful heat. This recipe combines the earthy crunch of jumbo runners with a complex homemade spice blend featuring smoked paprika, cayenne, and aromatic herbs. Perfect as a high-protein snack or a spirited party appetizer, these nuts are glazed with a hint of Worcestershire and butter to ensure every crevice is filled with bold, savory flavor.
🥗 Ingredients
The Nuts
- 1 pound Raw Blanched Peanuts (skins removed)
The Cajun Spice Blend
- 1.5 tablespoons Smoked Paprika (provides a deep, smoky base)
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 to 1 teaspoon Cayenne Pepper (adjust based on heat preference)
- 1 teaspoon Dried Oregano (crushed between palms)
- 1 teaspoon Dried Thyme
- 1.5 teaspoons Kosher Salt (use fine sea salt if preferred)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/4 teaspoon Celery Salt (for that authentic Creole finish)
The Binding Glaze
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (Louisiana-style, like Tabasco or Crystal)
- 1 teaspoon Light Brown Sugar (to balance the heat and help caramelization)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position a rack in the center of the oven to ensure even air circulation.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
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3
In a small mixing bowl, whisk together the smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, black pepper, and celery salt until perfectly combined.
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4
In a separate small microwave-safe bowl (or a small saucepan), melt the butter. Stir in the Worcestershire sauce, hot sauce, and brown sugar until the sugar has dissolved.
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5
Place the raw blanched peanuts in a large mixing bowl. Pour the melted butter mixture over the peanuts.
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6
Toss the peanuts thoroughly using a large spatula, ensuring every single nut is glistening and well-coated with the liquid glaze.
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7
Sprinkle the Cajun spice blend over the wet peanuts. Toss again vigorously for 1-2 minutes until the spices are evenly distributed and clinging to the peanuts.
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8
Spread the seasoned peanuts onto the prepared baking sheet in a single, even layer. Do not crowd them, as they need space to roast rather than steam.
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9
Place the baking sheet in the oven and roast for 15 minutes.
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10
Remove the pan and use a spatula to toss and flip the peanuts. This ensures the underside doesn't burn and the spices toast evenly.
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11
Return to the oven for another 10-15 minutes. Watch for the peanuts to turn a golden-brown hue and for the aroma to become intensely nutty and spicy.
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12
Remove from the oven. The nuts may still feel slightly soft, but they will crisp up significantly as they cool.
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13
Allow the peanuts to cool completely on the baking sheet for at least 20 minutes before serving or storing.
💡 Chef's Tips
Always use raw peanuts for this recipe; pre-roasted nuts will become overcooked and bitter when seasoned and roasted again. If you prefer a 'wet' boiled peanut style, this spice blend can be added to the boiling water, but for this crunchy snack, dry roasting is key. To check for doneness, take one nut out, let it cool for 30 seconds, and bite—it should be crunchy all the way through. Store leftovers in an airtight glass jar for up to two weeks to maintain maximum freshness and crunch. Avoid using pre-made Cajun seasoning if possible, as they often contain excessive salt which can overpower the nuts.
🍽️ Serving Suggestions
Pair these with a cold, crisp Lager or an Amber Ale to cut through the spice. Serve alongside a chilled platter of celery sticks and blue cheese dip for a 'Buffalo-style' snack experience. Crush a handful of these peanuts and sprinkle them over a wedge salad for a spicy, crunchy garnish. Include them in a Southern-themed charcuterie board with pimento cheese and pickled okra. Pack them in small mason jars with a ribbon for a thoughtful, homemade spicy gift.