Spicy Spanish 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

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