They may not have much peanut butter here in Mexico, but there are peanuts everywhere! From what we have learned from some of our Mexican friends many people don’t like the texture, and so there is not really a market for crema de cacahuate. (pb) Well, we haven’t started making our own peanut butter yet, but we have found another fabulous use for peanuts, and this recipe will make a great snack food for your next party, or to have out on the coffee table during the NBA finals. Enjoy!
Cacahuates Enchilados – Chile Peanuts
4 cups unsalted, dry-roasted peanuts
2.5 Tbsp. freshly squeezed lime juice
2 Tbsp. olive oil
1 Tbsp. paprika
2 tsp. salt
1 1/2 tsp. chipotle chile powder (or cayenne pepper would work too)
Preheat your oven to 250 degrees.
Toss the peanuts together with the remaining ingredients in a mixing bowl until all the nuts are evenly coated. The peanuts may look wet at this point, that is fine. Spread them out in an even layer on a large rimmed baking sheet and bake until the coating is dry and the spices are lightly toasted, about 30 minutes.
Let the peanuts cool completely. You can store them in an airtight container at room temp for up to 3 weeks.