Ingredients
500 g (17.6oz) raw peanuts, skin on
1 tbsp Spanish smoked paprika
1 tbsp dried thyme
1 tsp sea salt
1 tbsp soft brown sugar
2 tbsp olive oil
Method
Sources
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Recipe1M+
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Wood-smoked Spanish paprika — chorizo, paella, rubs
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Cloche + smoker — dramatic cocktail and dessert smoking
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wood-smoked Spanish paprika — chorizo, paella, rubs
Hot smoked paprika — spicy chorizo, patatas bravas, rubs
Smaller smoked jalapeño — fruitier, less smoky than chipotle meco
Cloche + smoker — dramatic cocktail and dessert smoking
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
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preheat the oven to 180c. line a baking tray with baking paper and put the peanuts in a bowl. combine the paprika, thyme, chilli, salt, sugar and oil to make a paste. add to the peanuts and stir with a large metal spoon to coat them evenly. tumble the nuts onto the baking tray, spreading them out evenly. transfer to the oven and roast for 7-8 minutes, or until darkened and aromatic. shake the tray and stir well, then roast for another 4-5 minutes. remove from the oven and leave to cool before serving. the beer nuts will keep in an airtight container for several days.