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Tex-Mex Peanuts


1 Cup unsalted dry roasted peanuts
2 Coves crushed garlic
1 Tablespoon cooking oil
1 Tablespoon chili powder
1/2 teaspoon popcorn salt

Cook garlic in oil over medium heat until golden brown. Remove garlic and discard. Stir the peanuts and chili powder in the remaining oil. Cook and stir over medium heat until peanuts are warm, about 2 minutes. Drain and sprinkle with popcorn salt. Makes about 1 cup.

If you want to add a smoked taste put peanuts in a smoker with hickory smoke for an hour or so.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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