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.
 Treat yourself to pizza night done right with 3-Ingredient Cottage Cheese Pizza Crust, a gluten-free, low-carb and protein-packed alternative to traditional crusts. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-Gluten-Free-sq-1024x1024.jpeg I’ve been baking and cooking with cottage cheese for YEARS, so it’s funny to see all these viral cottage cheese recipes on TikTok, Instagram and such as if it’s something new! Using cottage cheese is a smart way to bump up protein, lower fat, and minimize carbohydrates in many recipes – pizza crusts included! The macros on this pizza crust are impressively good. The recipe makes two personal sized crusts (about 6” diameter each) with a single crust (before toppings of your choice) coming in at 163 cal, 4g net carb, 10g dietary fiber, 5g fat and 18g protein. The only ingredients used in this low carb pizza crust are cottage cheese, coconut flour and ground flax seed meal. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-ingredients-797x1024.jpeg TIPS FOR MAKING COTTAGE CHEESE PIZZA CRUST: COTTAGE CHEESE: When it comes to selecting cottage cheese for his keto pizza crust recipes, pick a small curd cottage cheese with 2% or 4% milk fat. Stay away from the Fat-free cottage cheese, it does not perform as well. Also, if you use small-curb cottage cheese, there is no need to blend the cottage cheese smooth (as some similar recipes call for). For reference, I used Good Culture 2% Classic Low-Fat Cottage Cheese. They also make a lactose-free cottage cheese, if that is needed. COCONUT FLOUR: This recipe only calls for ¼ cup of coconut flour, but it is a very “thirsty” flour and much less is required than other types of flour. For this reason, please to not make flour substitutes. GROUND FLAXSEED MEAL: I added ground flax seed to add more fiber to the recipes, along with omega fatty acids. If you can not source this, you can *likely* just substitute with 1 tablespoon more of coconut flour – but I have not tried this yet, so let me know if you do. OPTIONAL SEASONINGS: You won’t need salt because cottage cheese has enough sodium. But you might like to add garlic powder, everything bagel seasoning, fresh chopped herbs, or whatever else you would prefer. BAKING: You will need parchment paper or a silicon baking sheet to cover your baking pan and prevent sticking. COOLING & STORING: After removing the crust from the initial baking, you will want to let it cool almost completely. Otherwise, it will be too fragile to handle. This recipe makes two homemade personal-sized pizza crusts. If you are not using both, cover the leftover one and keep in the fridge to use later for up to 5 days. TOPPINGS: After your crust has mostly cooled, feel free to handle it to add sauce, more cheese, veggies, meats or whatever toppings you love. Pop back in the oven for about 10 minutes or until cooked to your preference. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-Gluten-Free-1024x647.jpeg I also have a 2-Ingredient, 2-Minut Pizza Crust recipe that the family loves too – it uses Greek Yogurt and self-rising flour (or an all-purpose gluten-free baking blend with a bit of baking soda). 2 Ingredient 2 Minute Pizza Dough https://thefitfork.com/2-ingredient-2-minute-homemade-pizza-crust/)
