Caliente
means hot, which is the perfect
description for these chili-roasted nuts.
Do-Ahead
Store these spicy peanuts up to 1 month in an airtight container.
Make them the first part of December, and you'll have a treat ready
to use for any number of events.
Time-Saver
When planning your menus and grocery list, check that you have enough
storage containers for the recipes you'll be making ahead. Resealable
plastic food-storage bags are great for storing snack mixes and flavored
nuts.
2 teaspoons vegetable oil
2 cloves garlic, crushed
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/2 teaspoon salt
PREP:
5 min; COOK: 5 min
Makes 16 servings (2 tablespoons each)
1. Heat oil in 8-inch skillet over medium heat. Cook garlic in oil,
stirring occasionally, until garlic is golden brown; remove garlic
and discard.
2. Stir peanuts and chili powder into skillet. Cook over medium
heat about 2 minutes, stirring occasionally, until peanuts are warm;
drain on paper towels.
3. Sprinkle salt over peanuts. Cool completely. Store tightly covered
at room temperature.
1
Serving: Calories 115 (Calories from Fat 80); Fat 9g (Saturated 1g);
Cholesterol 0mg; Sodium 50mg; Carbohydrate 4g (Dietary Fiber 1g);
Protein 5g
%Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2%
Diet Exchanges: 1 High-Fat Meat