Chipotle Roasted Peanuts

Cacahuates Enchipotlados
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 4cups


  • 2canned chipotle chiles en adobo
  • 1tablespoon adobo (tomatoey sauce in the can of chiles)
  • 2tablespoons fresh lime juice
  • 2tablespoons ketchup
  • 1/4cup brown sugar
  • 1scant teaspoon salt
  • 4cups (20 ounces) oil-roasted peanuts


Heat the oven to 350 degrees. Scoop the chipotle chiles, adobo, lime juice, ketchup, sugar and salt into a blender and process to a smooth puree. Pour into a large bowl along with the peanuts and toss until the nuts are evenly coated. Line a rimmed baking sheet with parchment paper and evenly spread the nuts on it.

Bake until they are fragrant and no longer moist, 25 to 30 minutes, stirring occasionally.

Cool the nuts on the sheet pan, then scoop into a serving bowl and set out for all to enjoy.


    1. You absolutely can – however toasting the nuts really gives this dish a depth of flavor that you will miss out on if you skip the toasting

  1. Once prepared, how long do they last? How do they need to be stored? Do they need to be refrigerated? If they are still sticky once cooled, or get sticky be next day, do you toast them in the oven again? Thanks!

    1. Hi Nicole –
      To avoid the nuts sticking together – spread them out on parchment so that they are not touching. They can be kept in an airtight container at room temp for about 5 days. If you’d like them to last longer stick them in the freezer!

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