Prep 20 mins
Cook 10 mins
A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. The folks at Chow lightened them up by roasting them in the oven for a quick and easy snack without sacrificing any flavor. Try them out at your next cocktail party, and don’t be put off by the amount of garlic—roasting sweetens and mellows it.
- 2 lbs raw shelled Spanish peanuts
- 20 whole unpeeled garlic cloves (about 2 whole heads)
- 6 tablespoons peanut oil
- 4 arbol chiles, crushed
- 3 tablespoons finely grated lime zest, packed (from about 4 medium limes)
- 4 teaspoons kosher salt
- 4 teaspoons granulated sugar
- Heat the oven to 400°F and arrange the rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
- Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through the cooking time, until nuts are toasted and beginning to crack open, about 25 minutes.
- Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt, and sugar, and serve.