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Adobo Peanuts

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    The earthiness of roasted peanuts is an unexpectedly perfect match for smoky adobo sauce. The flavor intensifies as the nuts bake.
    Martha Stewart Living, June 2011
    • Prep Time 5 minutes
    • Total Time 1 hour
    • Yield Makes 1 1/2 cups
      Serves 4
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    Ingredients

    • 2 tablespoons adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)
    • 1 tablespoon unsalted butter, melted
    • Coarse salt
    • 1 1/2 cups salted roasted peanuts (7 ounces)

    Directions

    1. Preheat oven to 350 degrees. Combine adobo sauce, butter, and 1/4 teaspoon salt in a large bowl. Add peanuts, and toss to coat using a rubber spatula.
    2. Transfer peanut mixture to a parchment-lined baking sheet, and spread in a single layer using spatula. Bake, stirring occasionally, until adobo sauce deepens in color and peanuts are toasted, about 20 minutes.
    3. Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.

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