3 tablespoons finely grated lime zest, packed (from about 4 medium limes)
4 teaspoons kosher salt
4 teaspoons granulated sugar
Makes:10 to 15 servings as a snack (2 pounds)
A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. Here, we’ve lightened them up by roasting them in the oven, for a quick, easy snack that doesn’t sacrifice any flavor. Try them out at your next cocktail party, and don’t be put off by the amount of garlic—roasting sweetens and mellows it.
What to buy: Spanish peanuts are short, round nuts with red skins; they can be found at most Mexican or Indian markets.
Game plan: Once roasted, these peanuts can be stored in a covered container for up to a week.