Chile Peanuts

Chile Peanuts
Photo by Romulo Yanes


  • 4 cups unsalted dry-roasted peanuts
  • 1 teaspoon cayenne
  • 2 teaspoons fine sea salt
  • 2 ½ tablespoons fresh lime juice
  • 1 tablespoon paprika (not hot)
  • 2 tablespoons olive oil

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.

View full recipe at Epicurious


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