2000s Recipes + Menus

Chile Peanuts

Makes4 cups
  • Active time:10 min
  • Start to finish:1 hr
ROBERTO SANTIBAÑEZ, SAZÓN COOKING SCHOOL, SAN MIGUEL DE ALLENDE, MEXICO
May 2008
  • 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)
  • Preheat oven to 250°F with rack in middle.
  • Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
  • Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.
Cooks’ note: Peanuts keep in an airtight container 3 weeks. If peanuts lose their crispness, reheat in a 250F oven 15 to 20 minutes, then cool.
Subscribe to Gourmet