#nonwingsunday = Chili Lime Nuts

 

Here is the recipe we roughly followed (we used Red Chili Pepper instead of regular Chili Powder):

Chile-Lime Peanuts

These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.

Total:

50 mins

Servings:

48

Ingredients

Ingredient Checklist

• 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

• Step 1

  Position racks in the upper and lower thirds of oven; preheat to 250 degrees F.

• Step 2

  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.

• Step 3

  Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 weeks.

Tips

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 Facts

Serving Size: 2 Tablespoons

 

Per Serving:

 

111 calories; protein 4.6g; carbohydrates 4.6g; dietary fiber 1.9g; sugars 1g; fat 9.2g; saturated fat 1.4g; vitamin a iu 309IU; vitamin c 0.6mg; folate 18.2mcg; calcium 14.2mg; iron 0.5mg; magnesium 34.2mg; potassium 138mg; sodium 123.5mg. 

Exchanges: 

2 Fat

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