Ingredients
2 tablespoons adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)
1 tablespoon unsalted butter, melted
Coarse salt
1 1/2 cups salted roasted peanuts (7 ounces)
Preparation
Preheat oven to 350 degrees. Combine adobo sauce, butter, and 1/4 teaspoon salt in a large bowl. Add peanuts, and toss to coat using a rubber spatula.
Transfer peanut mixture to a parchment-lined baking sheet, and spread in a single layer using spatula. Bake, stirring occasionally, until adobo sauce deepens in color and peanuts are toasted, about 20 minutes.
Transfer sheet to a wire rack, and let stand until cool and hardened, about 30 minutes.
