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Chile Peanuts

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READ REVIEWS ()

0 mins total
0 mins prep

Recipe Filed Under
Nut, Mexican, 30 Minute, Easy, Appetizer, Snack, Cinco De Mayo, Day Of The Dead, Entertaining

Provided By: Rosa Mexicano Restaurant

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Ingredients

Serves:

4 cups unsalted dry-roasted peanuts

2 1/2 Tbsp freshly squeezed lime juice

2 Tbsp olive oil

1 Tbsp sweet paprika

2 tsp salt

1 1/2 tsp cayenne pepper

Directions

Preheat oven to 250°F.

Toss the peanuts together with the remaining ingredients in a mixing bowl until all the nuts are evenly coated. The peanuts may look wet at this point - that is fine. Spread them out in an even layer on a large rimmed baking sheet (a jelly-roll pan works well). Bake until the coating is dry and the spices are lightly toasted about 30 minutes.

Let the peanuts cool completely. They can be stored in an airtight container at room temperature for up to three weeks. If they lose their crispiness after storing reheat them on a baking sheet in a 250°F oven for 15 minutes before serving.