It’s impossible to imagine the bar at any Rosa Mexicano restaurant without a huge glass container of these peanuts — or to imagine anybody resisting them. Bags of peanuts like these (not as good, of course) are sold everywhere in Mexico.
Although home cooks prepare these in a pan on the stovetop, I’ve found that the spice mixture can rub off and the nuts require constant attention if they’re not to burn; our oven method is much easier. The oven is set to such a low temperature because the peanuts are already roasted, so the idea is to simply crisp them and roast the spice mixture. Baking them at a higher temperature would make them bitter.–Roberto Santibañez
Chile Peanuts Recipe
- Quick Glance
- 5 M
- 35 M
- Makes 4 cups
- 4 cups unsalted dry-roasted peanuts
- 2 1/2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 2 teaspoons salt
- 1 1/2 teaspoons cayenne pepper
- 1. Preheat the oven to 250°F (120°C).
- 2. Toss the peanuts with the remaining ingredients in a bowl or on a rimmed baking sheet until the nuts are evenly coated. The peanuts may look wet at this point — that’s just fine.
- 3. Spread the peanuts in an even layer on a large rimmed baking sheet. Bake until the coating is dry and the spices are lightly toasted, about 30 minutes.
- 4. Transfer the peanuts to a plate and let them cool completely. (The peanuts can be stored in an airtight container at room temperature for up to 3 weeks. If they lose their crispness, reheat them on a baking sheet in a 250°F (120°C) oven for 15 minutes before serving.)
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Chile Peanuts Recipe © 2007 Roberto Santibañez. Photo © 2007 Christopher Hirsheimer. All rights reserved.