We're all about the munchies this week at The Kitchn, and to that end I have to show you the best little snack I've run across in months: A killer combination of peanuts, chili paste, and coconut. Watch out — you really, really can't eat just one handful of these.
This recipe comes from Dan Kohler of Renegade Kitchen; he brought them to a party a few nights ago during IACP, and within a few short moments the conversation and attention of the entire room had pivoted to Dan's peanut bowl.
These are spicy, but not too spicy — tempered by a sweetness and the richness of the coconut. They're extremely simple to make, says Dan, who also insisted you should make these in bulk. "I never make less than two pounds."
I'd highly recommend you do the same — they're such a terrific sweet and spicy twist on the usual cocktail nuts.
Get the recipe: Chili Roasted Peanuts at Renegade Kitchen
(Images: Dan Kohler of Renegade Kitchen)