Served as a bar snack / nibbles
Preparation: 10 minutes. Cooking: 10 minutes.
This weekend I made a variant of my Mexican Roulette nuts that was both dangerous and addictive. I made my own chipotle chilli powder and also sprinkled habaneros from my garden that had been dried into very pretty, but deadly, chilli warheads.
Dried Habanero warheads are distributed throughout the nuts.
"The Nuclear Nuts just mullered my brother in law, he has gone down the road crying.."
Let the above quote be a warning - approach this recipe with caution.
- 200g roasted peanuts. This time I used unsalted - if you use salted do not add any extra salt to taste.
- 25g pumpkin seeds
- 1 tbsp chipotle chile powder. I ground up a teaspoon of rock salt, a teaspoon of cumin and a crumbled chipotle chile in a pestle and mortar and added a teaspoon of ancho chile powder)
- A handful of whole dried Piquin chiles
- Half a dozen dried habanero chiles, some crumbled, others whole.
- 1 tbsp olive oil.
- Salt to taste (only if using unsalted peanuts)
- Juice of half a lime
- Preheat a wok or sauté pan on the hob on a medium heat.
- Add the olive oil and allow it to heat.
- Add the peanuts and seeds and stir occasionally for 5 minutes to roast them.
- Lower the heat in the pan and add the chipotle chile powder, dried habaneros and whole dried Piquin chiles. Stir well to coat the nuts and seeds with the spices.
- Add the lime juice and (optional) salt to the pan and stir to combine.
- Turn the heat to a minimum (if using a heavy pan you can turn the heat off) and stir occasionally for 3 minutes.
- Spoon the spicy Mexican peanuts into a bowl and allow to cool slightly before serving.