Chile Peanuts
Ingredients
4 cups unsalted dry-roasted peanuts
2-1/2 tbsp. freshly squeezed lime juice
2 tbsp. olive oil
1 tbsp. sweet paprika
2 tsp. salt
1-1/2 tsp. cayenne pepper
Method
1. Preheat oven to 250 degrees F.
2. Toss the peanuts together with the remaining ingredients in a mixing bowl until all the nuts are evenly coated. The peanuts may look wet at this point -- that is fine. Spread them out in an even layer on a large rimmed baking sheet (a jelly-roll pan works well). Bake until the coating is dry and the spices are lightly toasted, about 30 minutes.
3. Let the peanuts cool completely. They can be stored in an airtight container at room temperature for up to three weeks. If they lose their crispiness after storing, reheat them on a baking sheet at 250 degrees F for 15 minutes before serving.
Makes about 4 cups.
Courtesy of Rosa Mexicano Restaurants
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