Peanuts and Beer

Is there anything better than peanuts and beer while you are watching college football on a perfect, cold fall day?  I think not.  Our beloved Longhorns are away in Lawrence, KS taking on the Jayhawks and we’ve had a constant stream of friends and neighbors pop in for the game.

These spicy little nuggets are just the right fix for an afternoon of football watching.  The recipe calls for peanuts, but I used a mix of cashews and peanuts.  Whatever you’ve got on hand would be delicious.  These nuts have a good kick so if spice isn’t your thing, cut back on the cayenne.  Or just drink more beer.

Chile Peanuts

2 1/2 TBS fresh lime juice

2 TBS olive oil

1 TBS paprika

2 tsp sea salt

1 tsp cayenne

4 cups unsalted dry-roasted peanuts

In a large bowl, whisk lime juice, olive oil, paprika, sea salt and cayenne.  Stir in nuts to coat evenly.  Spread nuts on a large foil-lined, rimmed cookie sheet and bake at 250 degrees until coating is dry and fragrant, about 30 minutes.  Cool completely before serving.

Recipe from Sazon Cooking School in San Miguel de Allende.