I’m always late to the holiday game on the blog. While others have been posting pumpkin recipes since August and give you recipes for a dozen ways with turkey I’m still putting the finishing touches on the menu for our actual Thanksgiving. Yes, like tomorrow.

I can now say that this Turkey Roulade is happening again. Along with the Pumpkin and White Bean Gratin (you can find the recipe here) and the Winter White Salad from my book (don’t forget about the pre-order bonus). The salad is a fresh mix of raw apple, leeks, fennel, and celeriac and then is topped with pomegranate, olive oil and lemon juice. It is the sort of thing needed when the rest of the table is covered with cream and cheese (not that I have a problem with that).

Sweet & Spicy Peanuts // Not Without Salt Sweet & Spicy Peanuts // Not Without Salt Sweet & Spicy Peanuts // Not Without Salt

Luckily, however, there is still time for these peanuts because every big meal needs a little something to start it off. These little somethings are addictingly sweet and with enough spice that it fills your mouth with a soft warmth that builds over time. The heat comes from Tabasco so there is a subtle vinegar bite as well. Fresh thyme reinforces their savory side just until the warmth of freshly grated nutmeg urges them back to the sweet side.

While I may not be here in time to tell you all about impossibly smooth mashed potatoes, or gush about my cranberry relish, I do think I’m just in time for these peanuts to grace your holiday table. Or maybe I’m in time for next year. Oh well, Happy Thanksgiving!

Sweet & Spicy Peanuts // Not Without Salt

*This post was sponsored by TABASCO but these peanuts are all mine.


Sweet & Spicy Peanuts

Makes 2 cups


4 tablespoons butter

1/3 cup dark brown sugar, packed

1 1/2 tablespoons tabasco

2 teaspoons fresh thyme leaves

1/2 teaspoon kosher salt

1/4 teaspoon fresh nutmeg

2 cups raw peanuts


Preheat your oven to 350°F. Line a baking sheet with parchment paper then set aside.

Combine the butter, sugar, tabasco, thyme, salt, and nutmeg in a small saucepan. Bring the mixture to a boil stirring well. Boil for 3 to 4 minutes or until the mixture is slightly thickened.

Turn off the heat and stir in the peanuts until evenly coated.

Pour the peanuts on the prepared baking sheet and bake for 15 to 20 minutes (watch closely), until fragrant and golden. Let cool on the tray.

Store in an airtight container for up to 1 month.

19 Responses to “Sweet & Spicy Peanuts”

    • sheila

      Is 1 1/2 tablespoons of tabasco really the correct amount? I think that would blow my head off.

  1. aimee @ small eats

    I am so glad I’m not alone on the “too late to post Thanksgiving recipes to my blog” boat!
    These peanuts look wonderful. Can’t wait to try them 🙂

  2. Simone

    I made sure I was on time this year with Christmas stuff, but totally forgot about thanksgiving. It’s not celebrated here but I tend to do one or two thanksgiving things anyway… These look delicious!

  3. mimi

    wow. these look fabulous. i’ve never done this sort of thing with peanuts, but why not I ask myself?!! Love the addition of thyme as wel.

  4. Austin Bay


    These look so delicious! I am excited to try these out by replacing the butter with vegan butter and maybe even make some sweet & spicy cashews 🙂

  5. sue

    if I hadn’t taken these out of the oven at 8 minutes it would have been a big caramelized burned mess. seems more like gooey brittle candy than nuts. you need to lick your fingers and use a lot of napkins to eat these,kinda greasy (buttery ,i guess). don’t be afraid of the Tabasco

    • Ashley Rodriguez

      Sue, oh dear, that doesn’t sound like how mine turned out at all. I’ll have to check my oven temperature. Perhaps the mixture needed to be boiled longer? I’ll try and retest this week and report back.

    • KC

      I ended up cooking mine over 20 minutes. They came out of the oven still gooey, not looking as roasted as I expected. But as soon as they cooled down, the texture was perfect.

      I think I had to extend the baking time because I doubled the recipe and for the first 10 minutes there were too many nuts on the sheet, so they were not roasting up correctly. At that time I spread them between two pans and it looked more like the photo of the roasting pan above. 10+ minutes later I have a great snack for the holidays.