Food and Recipes Nuts Peanuts Hot-and-Sweet Fried Peanuts Recipe Be the first to rate & review! By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Updated on August 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: oto: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall Active Time: 10 mins Total Time: 40 mins Yield: 8 serves Ingredients 2 cups raw, shelled peanuts 10 cups water 2 tablespoons kosher salt Canola oil, for frying 1/3 cup powdered sugar 2 tablespoons light brown sugar 1 teaspoon cayenne pepper 1/2 teaspoon chili powder 1/2 teaspoon kosher salt Directions Bring 10 cups water and 2 Tbsp. kosher salt to a boil in a large pot over high. Add 2 cups nuts, and cook until slightly softened, 30 to 45 seconds. Drain nuts, and spread on paper towels; cool 2 minutes. Combine 2 Tbsp. light brown sugar, 1 tsp. cayenne pepper, and 1/2 tsp. each chili powder and kosher salt for spice mixture. Meanwhile, pour canola oil to a depth of 1 1/2 inches into a Dutch oven. Heat over medium-high to 325°F. Toss together nuts and 1/3 cup powdered sugar in a bowl; stir until nuts are evenly coated with sugar and almost all excess sugar is melted. Carefully add coated nuts to hot oil; fry until lightly golden, about 3 minutes. Using a spider skimmer or large Transfer hot nuts to a medium bowl, and toss with spice mixture. Cool 30 minutes. Rate it Print