Barbecue Peanuts
Source of Recipe
From "Southern Snacks" by Perre Coleman Magness
Recipe Introduction
"We do a barbecue version of everything in Memphis. Nuts are no exception."
List of Ingredients
◦ 1 tablespoon sweet paprika
◦ � teaspoon kosher salt
◦ � teaspoon celery salt
◦ � teaspoon freshly ground black pepper
◦ � teaspoon onion powder
◦ � teaspoon chili powder
◦ � teaspoon crushed red pepper
◦ � teaspoon garlic powder
◦ � teaspoon smoked paprika
◦ Pinch of cayenne pepper
◦ 16 ounces dry roasted peanuts
◦ 2 tablespoons (� stick) unsalted butter
Recipe
Measure the spices together in a small jar and shake well to combine thoroughly.
Heat the oven to 375� F. Spread the peanuts in an even layer on a rimmed baking sheet lined with parchment paper. Toast for 8 to 10 minutes, until they are wonderfully fragrant and golden.
Melt the butter in a large bowl. Add the toasted peanuts and sprinkle over 1 tablespoon of the spice mix. Stir well to coat the peanuts with the butter and the spice blend. Taste and add a little salt if you'd like. Spread the nuts back on the baking sheet and leave to cool. When the peanuts are completely cool, store them for up to a week in an airtight container.
Makes about 4 cups
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