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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For centuries, southerners have enjoyed peanuts raw, baked, roasted and boiled, and in peanut butter, peanut brittle and even peanut soup. These roasted peanuts have a rich, smoky flavor that makes them good accompaniment to cocktails. Ingredients:
2 cups husked shelled raw spanish peanuts (about 10 ounces) |
4 teaspoons worcestershire sauce |
1 tablespoon liquid smoke flavoring |
2 tablespoons (1/4 stick) butter |
2 teaspoons distilled white vinegar |
2 teaspoons hot pepper sauce (such as tabasco) |
3/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
Directions:
1. Line jelly roll pan with foil. Toss peanuts, Worcestershire sauce and liquid smoke in pan. Let marinate at room temperature, stirring occasionally, about 30 minutes.
2. Position rack in center of oven and preheat to 325°F. Melt butter in heavy large skillet over medium-low heat. Cool slightly. Stir in vinegar, hot pepper sauce, salt and cayenne. Return skillet to heat. Scrape in nuts and marinade. Stir to coat nuts about 30 seconds. Return nut mixture to jelly roll pan. Bake until deep golden brown, stirring occasionally, about 20 minutes. Transfer pan to rack and cool. Let stand uncovered 6 hours to dry. (Can be made 1 week ahead. Store nuts in airtight container at room temperature.)
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