This recipe is adapted from “Simply Mexican” by the chef and cookbook author Lourdes Castro. With a twist of lime juice and cayenne pepper, these nuts have a distinctly Latin flavor. They will keep guests happy as hosts finish dinner in the kitchen.
Ingredients
- 1 cup roasted, unsalted peanuts
- 3 tablespoons sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon coarse salt or kosher salt
- 1 lime, quartered
- Nutritional Information
Nutritional analysis per serving (2 servings)
499 calories; 36 grams fat; 4 grams saturated fat; 17 grams monounsaturated fat; 11 grams polyunsaturated fat; 34 grams carbohydrates; 7 grams dietary fiber; 22 grams sugars; 19 grams protein; 661 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 cup
Preparation
- In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
- Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
- Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.
20 minutes
Dining and Cooking