4 cups lightly toasted shelled peanuts (See Note)
1 tablespoon chile oil (if you want them really hot) or vegetable oil
1 teaspoon red pepper flakes
1 teaspoon sweet or hot paprika
1 teaspoon chili powder
1 1/2 teaspoons kosher salt
1/2 to 1 teaspoon cayenne pepper, to taste
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the peanuts and oil in a large bowl and toss to combine. Add the remaining ingredients and toss again to coat evenly. Transfer the nuts to the prepared sheet, place in the oven and bake for 10 minutes.
Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.
Makes 4 cups.
NOTE: To toast nuts, place in a single layer on a baking sheet or pan and bake at 350 degrees F 15 to 20 minutes, stirring once or twice.