These Spanish-influenced peanuts make the perfect nibble with drinks.
- 2 tablespoons (28 g) bacon grease
- 3 cups raw (435 g) Spanish peanuts
- 2 teaspoons ancho chili powder
- 1/4 teaspoon cayenne
- 10 cloves garlic, crushed
- 1 teaspoon salt
- 1 tablespoon (15 ml) lime juice
Melt the bacon grease and dump it into your slow cooker (or put it in and turn the
slow cooker on for a while). Then add the peanuts and stir to coat.
Now add the ancho chili powder, cayenne, and all that yummy garlic. Stir it all up well.
Cover, set to low, and let cook for 45 to 60 minutes. Go stir, re-cover, and give them
another 45 to 60 minutes. Then try one for doneness. If they’re still underdone, give
them another half hour, but if they’re pretty done, go on to your next step.
When they’re roasty and crunchy, stir in the salt and lime juice, making sure all the
peanuts are coated. Leave the lid off and give them another 15 minutes. Stir and let
them go a final fifteen minutes—you’re just drying that lime juice.
Eat them warm or store in a snap-top container.
Yield: 12 servings, each with: 232 calories, 20 g fat, 10 g protein, 7 gcarbohydrate, 3 g dietary fiber, 4 g usable carbs.