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Barbecue Peanuts

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"We do a barbecue version of everything in Memphis. Nuts are no exception."

List of Ingredients

◦ 1 tablespoon sweet paprika
◦ ½ teaspoon kosher salt
◦ ½ teaspoon celery salt
◦ ½ teaspoon freshly ground black pepper
◦ ¼ teaspoon onion powder
◦ ¼ teaspoon chili powder
◦ ¼ teaspoon crushed red pepper
◦ ¼ teaspoon garlic powder
◦ ¼ teaspoon smoked paprika
◦ Pinch of cayenne pepper
◦ 16 ounces dry roasted peanuts
◦ 2 tablespoons (¼ stick) unsalted butter


Recipe

Measure the spices together in a small jar and shake well to combine thoroughly.

Heat the oven to 375° F. Spread the peanuts in an even layer on a rimmed baking sheet lined with parchment paper. Toast for 8 to 10 minutes, until they are wonderfully fragrant and golden.

Melt the butter in a large bowl. Add the toasted peanuts and sprinkle over 1 tablespoon of the spice mix. Stir well to coat the peanuts with the butter and the spice blend. Taste and add a little salt if you'd like. Spread the nuts back on the baking sheet and leave to cool. When the peanuts are completely cool, store them for up to a week in an airtight container.

Makes about 4 cups