Mexican Chili-Lime Peanuts

8
Servings
5m
Prep Time
45m
Cook Time
50m
Ready In


"As a kid on vacations, we used to buy these from the street vendors in Mexico. Save some for yourself, because once they're out on the table, they're gone in a flash!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (84.2 g)
  • Calories 341.7
  • Total Fat - 28.8 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 0 mg
  • Sodium - 634.3 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 6.8 g
  • Sugars - 3.4 g
  • Protein - 15.7 g
  • Calcium - 51.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat to 250°F and position the rack in center of the oven. Line a large rimmed baking tray with parchment paper.

Step 2

Whisk the lime juice, chili powder, sugar, salt (if using) and cayenne in a large bowl. Add peanuts, then toss well to coat. Spread the peanuts in an even layer on the prepared baking tray and place in the oven.

Step 3

Stir every 10 minutes, until peanuts are dry, about 30-35 minutes. Let cool completely.

Step 4

Store in an airtight container.

Tips & Variations


No special items needed.

Related

Felix4067

These were certainly easy enough, but the flavour mix was odd. We could barely taste the lime, so all we really got was chili powder. It also took longer for the peanuts to dry (more like about 45-50 minutes), and the texture became almost soggy. This was a neat idea, but it needs some tweaking...starting with increasing the oven temperature to 350F so they dry faster and hopefully retain some of their crunch. EDIT, 1 week later: After storing these in a Ziploc bag, the remaining peanuts hardened, regained their crunch, and the flavours started to shine through more. I think the problem was that I tried to make them only a couple of days before I needed them for my parties, and they should sit for a while before serving to be at their best. I noticed the change at about Day 5.

review by:
(18 Dec 2014)