Hot and Spicy Peanuts

Preparation info
  • Yields about

    1½ cups

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Fresh peanuts, simply prepared, are probably the most popular and common between-meal eating of the region. My father would prepare the sautéed peanuts below on cold winter nights, from a crop we had tended together the previous summer.


  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon


Combine the salt, paprika, cayenne, and sugar and reserve. Heat the peanut oil in the skillet or sauté pan over medium high heat. Add the raw peanuts (in their skins), shaking the skillet frequently to prevent their scorching. When the peanuts are golden brown throughout (after 8 to 10 minutes), sprinkle the combined dry seasonings over all and shake well. Carefully, but immediately, pour in th