I wanted a smoky-sweet snack to compliment some of the darker malt beers we had on the lineup.  This recipe turned out pretty nice, but I think if I did it again, I would bump the salt and chipotle powder a bit to make the flavor pop some more.

Here is what I would do now:

Makes 5 cups

5 cups shelled, unsalted peanuts
1 tsp hungarian paprika
2 tsp chipotle powder
3 tsp kosher salt
2 Tbs Light Dried Malt Extract
2 egg whites

1. Heat oven to 300F
2. Beat the egg whites with a whisk until frothy
3. Whisk the spices, salt, and DME into the egg whites
   
4. Toss the peanuts in the mixture and spread in a single layer on a cookie sheet or sheets.
5. Bake until the nuts are dried and toasted (roughly 20-25 min), rotating/turning the pans midway through.
6. Remove from oven and break up the nuts before cooling.  If you prefer, shake some extra DME/Chipotle mixture on the nuts for extra zip!
   
7. Store in a ziplock or canister