You enrobe a peanut with a tasty coating and crunchy shell. But instead of sweet milk chocolate and a candy shell, you create a savory shell from flour and starch and then dust each one with chili powder.
That savory shell makes a snacks that classy enough for a cocktail party. That chili powder provides a zesty bite -- so zesty that my stomach noticed after about the 10th handful. I put the peanuts aside to avoid a chili overdose.
Mexican snackers eat these peanuts by the bag. For some reason, they call them Japanese peanuts -- and the only explanations appear on Web sites that seem less than credible.