Peanuts are a part of daily life, at least around this house. They’re consumed as butter, as a recipe addition, as a snack, and pretty much any other way I can come up with to use them. I started working up a recipe for Valentine’s day a little earlier in the week and I knew from minute one that I wanted it to include peanuts, but not just any peanuts, these needed to have a kick.
I remembered a recipe from David Lebovitz for Salt-Roasted Peanuts (see below), and that seemed a good start. On closer examination, it was the perfect beginning, since chocolate was to be involved in the next stage, and his recipe was quickly and easily adapted to what I had on hand, as well as what I had in mind.
Originally I was just going to post the recipe for this preparation with the finished treats but in the end, these nuts are so intensely good that I decided that they need their own moment in the spotlight. They are salty, sweet and ultimately spicy (The more you eat, the hotter they get, I love that!) but the flavors fit so well together that you may find you can’t stop at just a few. I know I’ve had a hard time not just eating all of them instead of using them for their intended purpose.
Thankfully I’ll only need about half of the nuts I made, the other half are up for grabs!
What I would have done differently had I thought of it at the time:
Ummm. Nuffin’, these are fabulous! Thanks for the idea, Dave!
Links to other recipes like this: