Mexican Chili-Lime Peanuts

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 is 8 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If possible, buy unsalted peanuts, as they will absorb more flavor from the chili-lime marinade.
  • Adjust the amount of cayenne pepper to suit your desired level of spice.

  • Substitute olive oil for the lime juice to add a savory flavor. The benefit of this substitution is that it will add a new depth of flavor to the peanuts without overpowering the chili-lime flavor.
  • Substitute honey for the sugar to add a hint of sweetness. The benefit of this substitution is that it will give the peanuts a subtle sweetness to balance out the spiciness of the chili powder.

Spicy-Maple Peanuts Replace the lime juice, chili powder, cayenne pepper, and sugar with 2 tablespoons maple syrup and 1 tablespoon chipotle chili powder. Omit the salt if using salted peanuts.


Honey-Mustard Peanuts Replace the lime juice, chili powder, cayenne pepper, and sugar with 2 tablespoons honey and 1 tablespoon Dijon mustard. Omit the salt if using salted peanuts.


Mexican Street Corn Salad - This bright and flavorful salad pairs perfectly with the Mexican Chili-Lime Peanuts. It features roasted corn, creamy mayo, and a zesty combination of chili, lime, and cotija cheese. The combination of flavors and textures will make this a hit with your dinner guests!


Chipotle-Lime Roasted Potatoes: These roasted potatoes are the perfect side dish to the Mexican Street Corn Salad. They are roasted with a smoky chipotle-lime seasoning, giving them a delicious flavor. The potatoes are crispy on the outside and soft on the inside, making them a great accompaniment to the salad. The combination of the two dishes will create a flavorful and hearty meal.




FAQ

Q: How long should I bake the peanuts?

A: Bake the peanuts for 30-35 minutes, stirring every 10 minutes, until they are dry.



Q: What temperature should I bake the peanuts?

A: Preheat the oven to 350°F and bake the peanuts for 30-35 minutes, stirring every 10 minutes, until they are dry.

1 Reviews

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.

2.0

review by:
(18 Dec 2014)

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Fun facts:

The chili powder used in this recipe is a traditional Mexican ingredient. It is usually made from a combination of dried chiles, such as ancho and guajillo, and is often spicier than the chili powder found in North American supermarkets.

This recipe has its origins in Mexico, where it was popularized by street vendors. It has been served to celebrities such as Brad Pitt, Beyonce and Selena Gomez during their visits to the country.