Every Helping
Sign in

Snack recipe · from the recipe book

Smoky Cinnamon Chili Peanuts with Roasted Chickpeas

Crackly peanuts and crisp roasted chickpeas in a sweet-smoky glaze of cinnamon, smoked paprika and a little chili heat.

Smoky Cinnamon Chili Peanuts with Roasted Chickpeas

Ingredients

  • 1 cup150 gChickpeas, canned, drained and rinsedpatted very dry
  • ⅔ cup100 gDry-roasted peanuts, unsalted
  • 1¾ tsp8 gOlive oil
  • 2⅛ tsp15 gHoney
  • 1¾ tsp packed8 gBrown sugar
  • 1⅛ tsp3 gGround cinnamon
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp1 gChili powder
  • ½ tsp1 gGround cumin
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Rub the chickpeas dry with a towel, discarding any loose skins, then toss them on the pan with half of the olive oil.
  3. Roast the chickpeas for 20 minutes, shaking the pan halfway, until they start to crisp.
  4. Meanwhile, in a large bowl stir together the remaining half of the olive oil, the honey, brown sugar, cinnamon, smoked paprika, chili powder, cumin and salt to make the glaze.
  5. Add the hot chickpeas and the peanuts to the bowl of glaze and toss until everything is evenly coated.
  6. Spread the coated peanuts and chickpeas back on the lined pan in a single layer, lower the oven to 325°F (165°C), and roast 12 to 15 minutes, stirring once, until the glaze bubbles and turns deep amber.
  7. Cool on the pan for 20 minutes so the glaze sets crunchy, then break up any clusters and serve.

Contains: Peanuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book