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" I love, love, love snacking on nuts. And I don&amp;#x27;t play favorites--I like them all! Here&amp;#x27;s a fancy (but easy!) way to dress up plain old peanuts...This recipe for chile peanuts from Rosa Mexicano only looks like you slaved over a hot oven to make them. Serve them at a party, or just make a batch for yourself. (Divvy them up into separate plastic baggies for instant portion control.) Bonus: They&amp;#x27;re a bit spicy, which is a good thing. Studies show that people tend to eat less when food has a little bit of a kick. Rosa Mexicano Chile Peanuts Ingredients 4 cups unsalted dry-roasted peanuts 2 1/2 tablespoons freshly squeezed lime juice 1 - 2 tablespoons olive oil 1 tablespoon sweet paprika 2 tablespoons salt 1 1/2 teaspoons cayenne pepper Directions 1. Preheat the oven to 250 F 2. Toss the peanuts together with the remaining ingredients in a mixing bowl until all the nuts are evenly coated. (Don&amp;#x27;t worry if the peanuts look wet.) 3. Spread them out in an even layer on a large rimmed baking sheet. 4. Bake until the coating is dry and the spices are lightly toasted, about 30 minutes 5. Let the peanuts cool completely. 6. They can be stored in an airtight container at room temperature for up to 3 weeks. If they lose their crispiness after storing, reheat them on a baking sheet in a 250 F oven for 15 minutes before serving What&amp;#x27;s your favorite way to snack on nuts? Do you eat them with fruit? In a trail mix? Or just by themselves? Photo: Christopher Hirsheimer"^^<http://www.w3.org/2001/XMLSchema#string>
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