Chile-Lime Peanuts

November/December 2010

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These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.

Chile-Lime Peanuts

Makes: 6 cups

Active Time:

Total Time:


  • 6 tablespoons lime juice
  • 6 tablespoons chili powder
  • 4 teaspoons kosher salt
  • 1/2-1 teaspoon cayenne pepper
  • 6 cups unsalted cocktail peanuts


  1. Position racks in the upper and lower thirds of oven; preheat to 250°F.
  2. Whisk lime juice, chili powder, salt and cayenne in a large bowl. Add peanuts; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
  3. Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 weeks.


Per 2-tablespoon serving: 110 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 4 g protein; 2 g fiber; 104 mg sodium; 141 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 fat

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