Chile PeanutsRomulo Yanes
Cooks' note:
Peanuts keep in an airtight container 3 weeks. If peanuts lose their crispness, reheat in a 250°F oven 15 to 20 minutes, then cool.
Recipe information
Total Time
1 hr
Yield
Makes 4 cups
Ingredients
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon paprika (not hot)
2 teaspoons fine sea salt
1 teaspoon cayenne
4 cups unsalted dry-roasted peanuts (about 17 oz)
Preparation
Step 1
Preheat oven to 250°F with rack in middle.
Step 2
Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
Step 3
Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.
