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Chile Peanuts Recipe

   
 

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     Chile Peanuts

Category   Appetizers
Sub Category   None

Ingredients
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
 

Instructions
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.)


Originally Submitted
8/27/2015





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