For years I thought “Why in the world do I need a rotisserie for any of my grills?” Well, my 20 year old gas grill reached the end, and I decided to get a rotisserie with my new grill. And boy howdy am I so glad that I did! Besides making (of course) chicken and ham, I also get to make really cool treats, like these rotisserie roasted peanuts! These nuts are perfectly roasted, with just the right crunch and just the right grilled flavor.
You can make rotisserie roasted peanuts on either a gas or charcoal grill. If you’re using a gas grill don’t be afraid to add a few chunks of wood to get a bit of a smoky flavor. Don’t go crazy with it, though.
I have a Weber rotisserie. To make these peanuts I purchased a rotisserie basket. I’ve found it to be a must-have with a rotisserie. It’s perfect for potatoes, chiles and of course, peanuts! The link to the basket can be found below the recipe.
Also try my smoked peanuts.
Rotisserie Roasted Peanuts
These nuts are perfectly roasted, with just the right crunch and just the right grilled flavor.
Servings 8 servings
- 24 ounce raw peanuts in the shell
- kosher salt to taste
Fire up your grill with the rotisserie. You want the temperature at the rotisserie to be around 350 F.
Place the peanuts in your roasting basket and place onto the grill. Roast for 20-25 minutes or until the shells start to turn darker in color. Do not let them get dark brown.
Remove and sprinkle with salt. Let cool slightly then serve.
Calories: 485kcal | Carbohydrates: 13g | Protein: 22g | Fat: 42g | Saturated Fat: 7g | Sodium: 19mg | Potassium: 633mg | Fiber: 8g | Calcium: 90mg | Iron: 3.3mg
For some reason I’ve been hankering for a bowl of roasted peanuts. They’re perfect to have on hand when watching TV or a movie. I prefer snacks with a little kick. These chipotle honey roasted peanuts hit the spot. You get a little smokiness from the chipotle, a little heat from the chili powder, and a little sweet from the honey.
I bought a few big bags of unshelled, raw peanuts. Anita and sit out on the deck in the evening and shell them. A pound-and-a-half bag of raw in-shell nuts produces about a pound of shelled nuts.
When you first take these nuts out of the oven they won’t quite be crispy. Let them cool completely before serving and they will crisp up just fine.
Also try my southern spicy roasted peanuts.
Chipotle Honey Roasted Peanuts
- 1/3 cup white sugar
- 1 1/2 teaspoons chipotle chile powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 pound raw shelled peanuts
Preheat oven to 325 F.
Lightly spray a 9" x 13" baking dish with non-stick spray.
Combine the sugar, chipotle chile powder, chili powder, and garlic powder in a small bowl.
Melt the butter in a large saucepan over medium heat.
Add the honey and salt and stir. Bring to a bubble, making sure the salt is dissolved and the honey is melted.
Add the nuts and stir well to coat.
Pour nut mixture into the baking dish and spread out evenly.
Bake for 25-35 minutes or until the nuts are golden brown, stopping to stir the mixture every 10 minutes.
Remove nuts to a large metal bowl. Sprinkle with the sugar mixture and stir.
Let nuts cool, stirring occasionally. Serve cooled.
It’s that time of year when there are lots and lots of sports on TV. That calls for game snacks, like this tasty treat. The Worcestershire sauce and liquid smoke really make these southern spicy roasted peanuts taste different from your usual roasted nuts. It’s a great flavor combination that gets better the longer the peanuts set. I recommend waiting at least 6 hours before diving in.
I found it difficult to make a bowl of golden brown roasted peanuts look sexy. But believe me, these southern spicy roasted peanuts are mighty good. So are my chipotle honey roasted nuts.
Southern Spicy Roasted Peanuts
Servings 2 cups
- 1 pound raw peanuts shelled (about 2 cups)
- 4 teaspoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 tablespoons butter
- 2 teaspoons white vinegar
- 1 tablespoon Cholula hot sauce
- 3/4 teaspoon kosher salt
- 1/8 teaspoon or more cayenne pepper
Place the peanuts in a large bowl. Add the Worcestershire sauce and liquid smoke and toss to coat. Let set for 30 minutes, tossing every 10 minutes.
Preheat your oven to 325 F.
Lightly spray a baking sheet with non-stick spray.
Add butter to a large skillet and melt over medium low heat.
Reduce heat to low.
Stir in the vinegar, hot sauce, salt and cayenne.
Add in the peanuts and stir to coat well.
Pour nuts out evenly onto the baking sheet.
Bake for 20 minutes or so, stirring every 5 minutes, until the nuts are a dark golden brown.
Remove to a rack or another (dry) baking sheet and let cool, uncovered, for 5-6 hours.