Spicy-Smoky Peanuts

• 2 cups husked shelled raw Spanish peanuts (about 10 ounces)
• 4 teaspoons Worcestershire sauce
• 1 tablespoon liquid smoke flavoring*
• 2 tablespoons (1/4 stick) butter
• 2 teaspoons distilled white vinegar
• 2 teaspoons hot pepper sauce (such as Tabasco)
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• *A smoke-flavored liquid seasoning available at specialty food stores and at many supermarkets.

1. Line jelly roll pan with foil.
2. Toss peanuts, Worcestershire sauce and liquid smoke in pan.
3. Let marinate at room temperature, stirring occasionally, about 30 minutes.
4. Position rack in center of oven and preheat to 325F.
5. Melt butter in heavy large skillet over medium-low heat.
6. Cool slightly.
7. Stir in vinegar, hot pepper sauce, salt and cayenne.
8. Return skillet to heat.
9. Scrape in nuts and marinade.
10. Stir to coat nuts about 30 seconds.
11. Return nut mixture to jelly roll pan.
12. Bake until deep golden brown, stirring occasionally, about 20 minutes.
13. Transfer pan to rack and cool.
14. Let stand uncovered 6 hours to dry.
15. (Can be made 1 week ahead.
16. Store nuts in airtight container at room temperature.)

peanuts, worcestershire sauce, liquid smoke flavoring, butter, white vinegar, hot pepper, salt, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/spicy-smoky-peanuts-100347 (may not work)