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Adobo Peanuts

The earthiness of roasted peanuts is an unexpectedly perfect match for smoky adobo sauce. The flavor intensifies as the nuts bake.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 1 1/2 cups

Photography: Sang An

Source: Martha Stewart Living, June 2011


  • 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)


  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.

Cook's Notes

Nuts can be stored in an airtight container for up to 2 weeks.

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