Spicy Roasted Cocktail Peanuts
Cacahuates con ChilePeanuts are often brought to the table when the drinks are served, and if they're not you just have to ask, "Tiene Cacahuates?" ("Do you have peanuts?") to get some of these spicy nuts delivered. Raw red peanuts with skins are used in Mexico, and can be found in health food stores or some supermarkets in the United States. If you prefer, use peanuts without skins.
Ingrediënten
Makes 2 cups
- 3 to 4 small garlic cloves quartered lengthwise
- ¾ pound raw red peanuts with skins on
- 2 teaspoons vegetable oil
- 4 whole chiles de arbol cut crosswise 3 times and seeded
- ½ teaspoon salt or to taste
Instructies
- Preheat oven to 300°.
- Put all of the ingredients in an 8-inch baking pan.
- Toss to coat with oil.
- Roast, uncovered, in preheated oven, stirring occasionally, until the nuts are crisp and brown, about 1 hour to 1 hour 15 minutes.
- Remove the nuts from the oven and discard the pieces of chile.
- (Some folks like the crisp bits of garlic, so leave them in, if you like.)
- Let peanuts stand until cool.
- Store in a covered container.
Notes / Tips / Wine Advice:
Peanuts will keep crisp for 2 to 3 weeks.
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