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Categories:
peanuts Worcestershire sauce liquid smoke flavoring butter white vinegar hot pepper salt cayenne pepper
Viewed: 42 - Published at: 3 years agoIngredients
- 2 cups husked shelled raw Spanish peanuts (about 10 ounces)
- 4 teaspoons Worcestershire sauce
- 1 tablespoon liquid smoke flavoring*
- 2 tablespoons (1/4 stick) butter
- 2 teaspoons distilled white vinegar
- 2 teaspoons hot pepper sauce (such as Tabasco)
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- *A smoke-flavored liquid seasoning available at specialty food stores and at many supermarkets.
Method
- Line jelly roll pan with foil.
- Toss peanuts, Worcestershire sauce and liquid smoke in pan.
- Let marinate at room temperature, stirring occasionally, about 30 minutes.
- Position rack in center of oven and preheat to 325F.
- Melt butter in heavy large skillet over medium-low heat.
- Cool slightly.
- Stir in vinegar, hot pepper sauce, salt and cayenne.
- Return skillet to heat.
- Scrape in nuts and marinade.
- Stir to coat nuts about 30 seconds.
- Return nut mixture to jelly roll pan.
- Bake until deep golden brown, stirring occasionally, about 20 minutes.
- Transfer pan to rack and cool.
- Let stand uncovered 6 hours to dry.
- (Can be made 1 week ahead.
- Store nuts in airtight container at room temperature.)
