Ingredients:

1 dried chipotle chilli, stem discarded
90g unsalted blanched peanuts
1 pinch cayenne pepper
1¼ tbsp golden syrup
⅓ tsp flaked sea salt
3-4 limes, zest finely grated, to get 3 tsp, and juiced, to get 3½ tbsp
2½ tbsp olive oil

Method:

Blitz the chipotle to a fine powder, measure out half a teaspoon, and set aside the rest for later.

Put the chipotle in a small sauté pan with the peanuts, cayenne pepper, golden syrup, flaked sea salt, two teaspoons of lime zest, one-and-a-half teaspoons of lime juice and the same of oil.

Put the pan on a medium-high heat and cook, stirring often, for about eight minutes, until the peanuts are sticky and well coated.

Transfer to a paper-lined baking tray and leave to cool completely.

Break apart into bite-sized pieces and set aside.

Contributor: Cam