Chile-Lime Peanuts
—Not On Website, Snacks
Ingredients
6 tablespoons lime juice
6 tablespoons chili powder
4 teaspoons kosher salt
1/2-1 teaspoon cayenne pepper
6 cups unsalted cocktail peanuts
Directions
Instructions Checklist
Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.
Whisk lime juice, chili powder, salt and cayenne in a large bowl. Add peanuts; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Notes
Make Ahead Tip: Store in an airtight container for up to 3 weeks.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition
111 calories; 9.2 g total fat; 1.4 g saturated fat; 124 mg sodium. 138 mg potassium; 4.6 g carbohydrates; 1.9 g fiber; 1 g sugar; 4.6 g protein; 309 IU vitamin a iu; 1 mg vitamin c; 18 mcg folate; 14 mg calcium; 34 mg magnesium