Chilli + Lemon Roasted Nuts

Some people would describe peanuts as greasy, unhealthy and very salted. KP salted peanuts are what I believe comes to mind for most people. These lime and chilli salted peanuts are the perfect “nibble”, ideal after a few beers, with a glass of wine and make for a very filling snack. This is a traditional Zimbabwean snack, cooked with the skins. We use a lot of peanut butter in our cooking so most of the nuts are reserved for peanut butter. After the groundnut harvest, my grandmother would reserve a small bag of peanuts for some roast nuts and they were to die for.

Here is my take on a snack I have been enjoying my whole life, long before I could pair it with wine. The acidity of the lemon juice cuts through the richness of peanuts making it a truly moreish snack. These delicious nuts can keep in a tightly sealed jar for 7days.

Ingredients

150g Raw redskin peanuts

Fresh lemon juice (1 medium lemon)

1 tsp Maldon sea salt

1/4 tsp Cayenne Pepper

Method

Heat the peanuts in a large saucepan on medium-high heat until most of the nuts have dark roasting blotches. The key is to check if the cooked is the aroma of deep roasted nuts and they make a crackling sound.

It is essential to move the peanuts around by shaking the pan or using a spoon.

Pour the lemon juice, cayenne pepper and salt into the pan and shake vigorously. Shake the nuts around over the heat until all sizzling stops and they have a slightly white salt film.

Remove from the heat and enjoy (leave to cool slightly if you can resist).

Enjoy!