Recipe: Chile Lime Peanuts
Serves 4
Make this lip smacking, slightly spicy snack any time you’re looking for something festive and tasty! A great snack after school, in the middle of a long workday, or perfect for picnics and cocktail munchies. There’s nothing to not like about these peanuts, except they’ll be gone in a hurry.
Ingredients
4 cups unsalted dry-roasted peanuts
2 1/2 tablespoons freshly squeezed lime juice
2 tablespoons grapeseed oil (or use a neutral oil, like safflower or canola oil)
1 tablespoon sweet paprika
2 teaspoons Chile Lime Salt (from The Spice & Tea Exchange)
2 teaspoons salt
½ teaspoon Habanero Powder (less or more to taste) (from The Spice & Tea Exchange)
½ teaspoon Habanero Sugar (less or more to taste) (from The Spice & Tea Exchange)
Preparation
Preheat the oven to 225°F (You can use the convection setting on your oven if you have it, but do not need to lower your temperature. The peanuts will be ready faster.
Toss the peanuts together with all the ingredients in a mixing bowl; Stir with a large spoon until the nuts are evenly coated, and look wet.
Turn the peanuts out onto a large rimmed baking sheet and bake, tossing every 15 minutes, until the peanuts are dry, about 45 minutes or longer. (You can test doneness by setting one peanut out on a plate and waiting a few minutes to cool. If the coating hardens around the peanut, you’re done!)
Remove the peanuts from the pan to a paper towel lined counter (to absorb the excess oil). Let cool completely. Chile Lime Peanuts can be stored in an airtight container at room temperature for up to 3 weeks. If the peanuts become soggy in storage, return to a preheated 250°F oven on a rimmed baking sheet for about 15 minutes.
For more information on this and other recipes, visit Chef Donna’s website.