Summer’s here I’m snacking on peanuts more than ever. Recipes like these Spicy Sweet Ancho Roasted Spanish Peanuts make a quick, easy and economical snack that will curb the hangries and keep the whole family filled up on road trips, hikes, long days at the park and more.
This sweet savory peanut recipe uses raw Spanish peanuts – make sure you are using RAW nuts, not those already roasted and salted. Raw Spanish peanuts are typically a great deal compared to other nut options and can be ordered in large bags* or you can pick up from the bulk bins in the exact amount you want at your market. *If you have more raw peanuts than you will use right away, keep remaining raw Spanish peanuts in an air-tight container in the fridge or freezer for up to 6 months, to ensure freshness.
I used Ancho Chile Powder for a mildly spicy, sweet vibe – but feel free to sub another spice like a hotter chile powder or cinnamon even pumpkin pie spice! This is YOUR snack!
When prepping for the Ancho Roasted Peanuts recipe, all you may wonder if you need to remove the red skin from the Spanish peanuts. No, that’s no necessary! In fact, peanut skins have an abundant amount of natural antioxidants and a high content of dietary fiber, so I always leave them on!
I made this spiced Spanish peanut recipe in a large, oven-style air fryer. If using a smaller, drawer-style air fryer you will need to do in two batches. Also, you can roast red skin peanuts, including this recipe, in a traditional oven. The details are in the recipe card below.
This roasted red skin peanut recipe makes about two cups, serving eight (about ¼ cup per each). Leftovers store great, just keep in an air-tight bag for a month or so – if they last that long! Also, check out my Heavenly Cinnamon Honey Roasted Peanuts based on a recipe from my Cooking for One for Dummies book.
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Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack that sustains — perfect for hikes, road trips, post workout and more!
- 2 cups raw Spanish peanuts red skin still on
- 2 tbsp butter, melted
- 1 tbsp sugar or equivalent low-carb granulated sweetener
- 1 tsp salt
- 1 tsp ancho chile powder or can use another type of chile powder or spice like cinnamon, pumpkin pie spice, etc.
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In medium bowl, stir sugar, salt, and chile powder until combined.
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Add peanuts (leave skins on), stir until coated. Pour out onto air fryer tray lline with parchment paper for easier clean up.
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Air fry at 300F degrees for 5 minutes, stir around with spatula. Then air fry at 350F degrees for an additional 8 minutes (so 13 min. combined).
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Or, roast in 350F degree oven on a rimmed baking sheet, for about 15 minutes (stirring up every 5 minutes).
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If desired, while still warm you can sprinkle with a little more sugar and salt. So yummy warm. If you have leftovers, let cook and store in a zip-top bag.
