Serves: 2
Total Calories: 1,019
Preheat oven to 300°. Put all of the ingredients in an 8-inch baking pan. Toss to coat with oil. Roast, uncovered, in preheated oven, stirring occasionally, until the nuts are crisp and brown, about 1 hour to 1 hour 15 minutes. Remove the nuts from the oven and discard the pieces of chile. (Some folks like the crisp bits of garlic, so leave them in, if you like.) Let peanuts stand until cool. Store in a covered container. Peanuts will keep crisp for 2 to 3 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Roasted Cocktail Peanuts recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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