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)
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Preheat oven to 250°F with rack in middle.
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Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
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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.
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