Makes4 cups
- Active time:10 min
- Start to finish:1 hr
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.
