Recipe from Gourmet
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon paprika (not hot)
- 2 teaspoons fine sea salt
- 1 teaspoon cayenne
- 4 cups unsalted dry-roasted peanuts (about 17 ounces)
Preheat oven to 250 degrees with rack in middle.
Whisk together lime juice, oil, paprika, sea salt and cayenne. Stir in peanuts to coat evenly.
Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.
Note: Peanuts keep in an airtight container 3 weeks. If peanuts lose their crispness, reheat in a 250-degree oven 15 to 20 minutes, then cool. Makes 4 cups or 16 servings.
Per serving (per 1/4 cup): 230 calories; 20 g fat (3 g saturated fat; 78 percent calories from fat); 8 g carbohydrates; 0 mg cholesterol; 293 mg sodium; 9 g protein; 3 g fiber.