Mexican Chocolate Covered Peanuts
We fell in love with spicy chocolate a couple of years ago. This chocolate is bittersweet with a low building heat that just simmers in your throat.
This recipe is super easy to make and it can be frozen or stored in an airtight container for months.
12 ounces Bitter Sweet Chocolate Chips
1 can or jar Dry Roasted Peanuts (I use salted but either is fine)
1-2 teaspoons Cayenne Pepper Powder (depending on the amount of heat you prefer)
Line a large baking sheet with foil or parchment paper
Place peanuts in single layer (not touching if possible)
Melt chocolate in large glass bowl or measuring cup (Melt in microwave 60 seconds at a time and stir in between, or place in bowl over a pot of simmering water)
Once chocolate is melted, stir in half the cayenne pepper (Taste and add more if desired)
Drizzle the chocolate over all the peanuts*
Allow to completely cool before packaging up
* Another method is to dip the peanuts in the melted chocolate and drain over a rack to remove excess chocolate. This covers the peanuts with more chocolate but is messier and a little more time involved.
These make great gifts and look nice in a jar with a pretty label. I would apply a warning if giving to families although several of my little ones love these…and some DO NOT!