Posted by: mosblog | March 21, 2009

Recipe for Chile Peanuts

These are soooo good!!! They have a bit of a bite. If you like really hot stuff, add more Cayenne. I’m going to try making them with Almonds too and will comment here about how that goes.

Chile Peanuts
2 1/2 T. Lime Juice
2 T Olive Oil
1 T Paprika
2 tsp Sea Salt (recommends fine, but I used course)
1 tsp Cayenne
4 C Unsalted Dry-Roasted Peanuts (approx. 17 oz.)

Preheat oven to 250 degrees.

Whisk everything but the peanuts together. Stir in peanuts to coat evenly. Spread on shallow pan and bake until coating is dry and peanuts are fragrant, about 30 minutes. Cool before serving.

Keeps for 3 weeks in airtight container.



  1. Sounds yummy! I will have to try these out. Thanks for the recipe.

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