Pesto Chili Peanuts

• 1 (1/2 ounce) envelopeknorr pesto sauce mix
• 3 tablespoons olive oil
• 1 teaspoon chili powder
• 14 teaspoon cayenne pepper
• 5 cups dry roasted salted peanuts

1. In a small bowl, whisk the pesto mix, oil, chili powder and cayenne.
2. Pour into a large resealable plastic bag; add peanuts.
3. Seal bag and shake to coat.
4. Transfer to a greased 13-in.
5. x 9-in.
6. x 2-in.
7. baking pan.
8. Bake, uncovered, at 350F for 15-20 minutes, stirring once.
9. Spread on waxed paper to cool.
10. Store in an airtight container.

envelopeknorr pesto sauce, olive oil, chili powder, cayenne pepper, peanuts

Taken from www.food.com/recipe/pesto-chili-peanuts-249907 (may not work)