Smoky Spicy Peanuts

Rich, smoky and in spite of the lack of sugar, just a little bit sweet. A must serve with bloody Mary’s or beer.

Liquid smoke is the kind of thing that is easy to disdain if you don’t know what it is. The brand I use is Colgin Liquid Smoke: all natural with no preservatives or additives. From their web site: “This condensed or “liquid” smoke is …produced by burning fresh cut hickory, mesquite, apple, and pecan wood chips at extremely high temperatures and moisture levels.  There’s nothing “synthetic” about it – it’s not made from chemicals. It is made by placing high grade smoking woods in sealed retorts, where intense heat makes the wood smolder (not burn), releasing the gases seen in ordinary smoke. These gases are quickly chilled in condensers, which liquefies the smoke; it is then forced through seven refining vats and a large filter, to remove impurities, and finally to the receiving and barreling tanks.”

Smoky Spicy Peanuts
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 4 cups raw peanuts
  • 2 tablespoons plus 2 teaspoons Worcestershire sauce
  • 2 tablespoons plus 1 teaspoon liquid smoke flavoring
  • 1 tablespoon olive or peanuts oil
  • 1 tablespoon plus 1 teaspoon white vinegar
  • 1 tablespoon plus 1- 2 teaspoons Tabasco Pepper Sauce
  • ½ teaspoon cayenne pepper
  • 1 tablespoon plus 1 teaspoon kosher salt
  1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
  2. Place all the ingredients, except the salt, in a large bowl and toss until the peanuts are well coated. Transfer to the prepared sheet and place in the oven.
  3. Bake, stirring occasionally, until the nuts turn a deep golden brown, about 20- 30 minutes.
  4. Set aside to cool for at least 4 hours and up to overnight.