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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. The folks at Chow lightened them up by roasting them in the oven for a quick and easy snack without sacrificing any flavor. Try them out at your next cocktail party, and don’t be put off by the amount of garlic—roasting sweetens and mellows it. Ingredients:
2 lbs raw shelled spanish peanuts |
20 whole unpeeled garlic cloves (about 2 whole heads) |
6 tablespoons peanut oil |
4 arbol chiles, crushed |
3 tablespoons finely grated lime zest, packed (from about 4 medium limes) |
4 teaspoons kosher salt |
4 teaspoons granulated sugar |
Directions:
1. Heat the oven to 400°F and arrange the rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
2. Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through the cooking time, until nuts are toasted and beginning to crack open, about 25 minutes.
3. Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt, and sugar, and serve.
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