More Recipes Like Sugarcoated Spanish Peanuts

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Burnt Peanuts

Submitted by: Sue Gronholz

As far as my family's concerned, I can't make this nutty snack too often. In fact, I save pint jars throughout the year as containers for this popular Christmas present.

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Sugar-Coated Pecans

Submitted by: Carol Crowley

'It's impossible to stop snacking on these sweet crispy nuts, so I make several batches over the holidays in order to keep a supply on hand,' Carol Crowley, West Haven, Connecticut, admits.

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Spicy Barbecued Peanuts

Submitted by: Linda Jonsson

Cayenne pepper gives these sugar-glazed nuts a spicy kick. I've found that folks who favor sweet and savory flavors can't stop eating these mouth-watering morsels. --Linda Johnsson, Marion, Ohio

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Sugar Peanuts

Submitted by: Melissa

Home Town: Salisbury, Maryland, USA

My parents used to make this easy 3 ingredient snack for football parties. They are great to munch on and everyone loves them.

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It just isn't Christmas at Lori Brouwer's house until these crunchy munchers are in the oven. 'The wonderful aroma of ginger, cinnamon and nuts fills the kitchen with festivity when I bake this snack,' she confirms from Cumberland, British Columbia.

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Sugarcoated Meltaways

Submitted by: Charlotte Wright

I have fond memories of my parents spending days in the kitchen baking Christmas cookies. It's a tradition that my husband and I now happily carry on. --Charlotte Wright, Lebanon, Connecticut

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Chipotle Honey Roasted Peanuts

Submitted by: noogie01

Home Town: Kansas City, Missouri, USA

Absolutely delicious! This recipe started out as a basic honey roasted beer nut recipe and evolved into this splendid party treat.

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Molten Chocolate Cakes With Sugar-Coated Raspberries

Submitted by: USA WEEKEND columnist Pam Anderson

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.

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