Cheryl Alters Jamison, Bill Jamison

Little Devils

Preparation info
  • Makes

    2

    cups
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

A Southwest favorite, these nuts are spicy but not as hot as you might guess from the amount of Tabasco used. The smoking process tames some of the sauce’s fiery potency.

Ingredients

  • 2 cups raw peanuts
  • ½ cup (yes, cup) Tabasco or other hot pepper sauce</

Method

  1. Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in the sauce for about 30 minutes.
  2. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  3. Select a smoke-proof dish that will hold the peanuts in a single layer. Thickly coat the dish with the oil. Stir in the peanuts and sprinkle with salt.
  4. Place