Hot Hot Peanuts
This makes over 2 cups of peanuts. You may want to try halving the recipe first to make sure you like it or to get the spice level to your satisfaction.
Servings 8 people
Cost 5
Ingredients
- 2 tablespoons garam masala (generous tablespoons)
- 2 teaspoons kosher salt (like Morton, with Diamond you'll need more)
- 1 tablespoon cane sugar or just use regular granulated Coconut sugar might be good to, or better yet, jaggery if you have some.
- 1 tablespoon amchur (dried mango powder)
- ½ teaspoon ground cayenne (use more if you like a lot of heat)
- 1 ½ tablespoons peanut oil or grapeseed or any high smoking point oil
- 2 cups dry roasted unsalted peanuts, heaping cups
- 1 lime zest of, or use up to a tablespoon. Depends on how citrusy you want it
- 1 tablespoon fresh lime juice (use less if you'd like)
Instructions
- Combine all of the dry spices in a large bowl.
- Heat half of the oil in a large wok or high sided skillet until shimmering but not smoking. Add 1 cup of the peanuts and stir over medium heat until toasted and golden (about 5 minutes). Keep an eye on the peanuts and stir them often. They burn easily, so you want to move them just as they start to darken a little. Since they're already roasted, you don't have to worry too much about toasting them.
- Using a slotted spoon transfer them to the bowl with the spices. Repeat with remaining oil and peanuts.
- Stir the peanuts again (you'll have a lot of spice powder in the bowl) and adjust salt, sugar and zest to taste. Peanuts start to taste even better once they are cool and set.
- Sprinkle on the lime zest and juice before serving.
