Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Adobo Peanuts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Sang An Prep Time: 5 mins Total Time: 1 hrs Servings: 4 Yield: Makes 1 1/2 cups The earthiness of roasted peanuts is an unexpectedly perfect match for smoky adobo sauce. The flavor intensifies as the nuts bake. 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 ½ cups salted roasted peanuts (7 ounces) Directions 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. 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. 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. Print