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 250°F oven 15 to 20 minutes, then cool.

Photograph by Romulo Yanes

Keywords
roberto santibanez,
sazon cooking school,
cooking school,
culinary adventures,
nuts

Ratings

Comments

Post a Comment

More 2000s Recipes + Menus

Please note that Gourmet magazine ceased publication after the November 2009 issue.

Subscribers can look forward to receiving Bon Appétit magazine for the remainder of their subscription. If you have questions about your Gourmet magazine subscription, please contact subscription services. If you'd like to purchase past issues of Gourmet, please go to the Condé Nast store.

We regret any inconvenience and thank you for your loyal readership.

Subscribe to Gourmet

Conde Nast Store
Give the Gift of Gourmet

Explore Gourmet.com

Favorite Food and Travel Sites
Web-Exclusive Recipes
My Day on a Plate
Cocktail of the Week
Restaurants Now
Travel Smart
View All Video

Gourmet Community

Subscribe

Subscribe to Gourmet
Diary of a Foodie

From Vermont to Vietnam, take a global culinary tour with season three of the award-winning public television show, Gourmet's Diary of a Foodie.