Provided by Rosa Mexicano Restaurant
Preheat oven to 250°F.
Toss the peanuts together with the remaining ingredients in a mixing bowl until all the nuts are evenly coated. The peanuts may look wet at this point – that is fine. Spread them out in an even layer on a large rimmed baking sheet (a jelly-roll pan works well). Bake until the coating is dry and the spices are lightly toasted about 30 minutes.
Let the peanuts cool completely. They can be stored in an airtight container at room temperature for up to three weeks. If they lose their crispiness after storing reheat them on a baking sheet in a 250°F oven for 15 minutes before serving.
This recipe has been added to the following public cookbooks:
kfm542,
billys notable cooking,
Polka Dot's Cookbook,
Mexican Food Recipes,
Tommys cook book
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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