The party is over, but luckily, some nuts remain

Tis the season - the husband birthday party season, that is!  Well, we survived another birthday party and thankfully, it was just a smaller gathering.  However, when you decide to celebrate Mexican, it doesn't matter how many or few people attend, we always find the tequila collection scattered on the bar and way to many limes that met their untimely demise the next morning.

Our friend, Louise, was adamant I share the recipe for our Mexican nuts, so here it goes.  Truth is, I decided to go for many Rick Bayless recipes, including the aforementioned Champagne Margarita.  Life is pretty good with a handful of chipotle roasted nuts and a glass of salt rimmed champagne margarita to get the party started!  Enter in some lively guests and you've got the making for a party that goes until 2:50am.  Monday is tough this week....

Chipotle Roasted Peanuts

Cacahuates Enchipotlados

Makes 4 cups of nuts
Recipe from Season 6 of Mexico - One Plate at a Time

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Ingredients

2 canned chipotle chiles
1 tablespoon adobo (tomatoey sauce in the can of chiles)
2 tablespoons lime juice
2 tablespoons ketchup
1/4 cup brown sugar
1 scant teaspoon salt
4 cups (20 ounces) oil-roasted peanuts

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Directions

Heat the oven to 350 degrees.  Scoop the chipotle chiles, adobo, lime juice, ketchup, sugar and salt into a blender and process to a smooth puree. Pour into a large bowl along with the peanuts and toss until the nuts are evenly coated.  Line a rimmed baking sheet with parchment paper and evenly spread the nuts on it. 
Bake until they are fragrant and no longer moist, 25 to 30 minutes, stirring occasionally. 
Cool the nuts on the sheet pan, then scoop into a serving bowl and set out for all to enjoy.

Thank you Rick - you've never let me down :-)