Botana Peanuts

These peanuts bring the heat, and once you start eating them, you absolutely will not stop.

Two pounds of unsalted peanuts get tossed in a coating of whipped egg whites spiked with cayenne pepper and Worcestershire sauce. The egg whites create a light, crispy shell as they bake, and the cayenne brings a slow, building burn that keeps you reaching back for more.

Baked low and slow with a stir every 15 minutes, they come out crunchy, fiery, and deeply savory.

Only five ingredients. One hour. Two sheet pans. That’s it.

These are a staple at Mexican cantinas and they’re just as good alongside cold beer at home.

Variations

• Smoky: Replace half the cayenne with chipotle powder for a darker, smokier heat.
• Sweet Heat: Add 2 tablespoons of brown sugar to the egg white mixture for a spicy-sweet shell.
• Lime Finish: Squeeze fresh lime juice over the peanuts while they’re still warm from the oven.

Kitchen Tips

• The cayenne range is 3 to 5 tablespoons. Start at 3 if you want warm. Go to 5 if you want fire. Know your audience.
• Stir every 15 minutes during baking. This ensures even coating and prevents burning on the bottom.
• Let them cool completely on the rack before storing. They crisp up as they cool, and sealing them warm will trap moisture and make them soggy.