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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Bet you can't eat just one! Adapted from Rosa's New Mexican Table Ingredients:
4 cups unsalted dry-roasted peanuts |
2 1/2 tablespoons freshly squeezed lime juice |
2 tablespoons olive oil |
1 tablespoon smoked or sweet paprika |
2 teaspoons salt (may be lessened or omitted for salt-free diet) |
1 1/2 teaspoons cayenne pepper or your own chili mixture |
Directions:
1. Method
2. Preheat the oven to 250°F
3. Coat nuts evenly in the remaining ingredients. They will look shiny but that's OK
4. Spread them out in an even layer on a large rimmed baking sheet
5. Bake until dry and the spices are lightly toasted, about 30 minutes.
6. Allow to cool . If there are any left, which is doubtful you can store in an airtight container at room temperature for up to 3 weeeks but reheat for 15 minutes should they get soggy.
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