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Killer Peanuts Recipe

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This recipe for Killer Peanuts, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Wednesday, January 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c lightly toasted shelled peanuts
1 T chili oil or vegatable oil
1 t red pepper flakes
1 t sweet or hot paprika
1 t chili powder
1 1/2 kosher salt
1/2 to 1 t cayenne pepper or to taste

Directions:
Directions:
Lightly toast peanuts in a 350 oven for 15 to 20 minutes, stirring once or twice during baking. Lower oven temperature to 300. Line a baking sheet with parchment paper. Place the peanuts and oil in a large bowl and toss to combine. Add the remaining ingredients and toss again to coat evenly. Transfer the nuts to the prepared sheet, place in the oven and bake for 10 minutes. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving. Suggestion: serve with Bloody Marys or beer. Makes 4 cups.

 

 

 

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