2 1/2 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon paprika (not hot)

2 teaspoons fine sea salt

1 teaspoon cayenne

4 cups unsalted dry-roasted peanuts (about 17 oz)

Preparation Preheat oven to 250°F with rack in middle. Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly. Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving. Cooks' note:Peanuts keep in an airtight container 3 weeks. If peanuts lose their crispness, reheat in a 250°F oven 15 to 20 minutes, then cool.