A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. Here, we’ve lightened them up by roasting them in the oven, for a quick, easy snack that doesn’t sacrifice 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.
What to buy: Spanish peanuts are short, round nuts with red skins; they can be found at most Mexican or Indian markets.
Game plan: Once roasted, these peanuts can be stored in a covered container for up to a week.
- Yield: 10 to 15 servings as a snack (2 pounds)
- Difficulty: Easy
- Total: 35 mins
- Active: 10 mins
- 2 pounds 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 a 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, 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.