Prep 10 mins
Cook 25 mins
A great tv snack or as an appetizer. For less heat use less chili powder. This can be made ahead but is best used within 12 hours of cooking. Recipe source: Bon Appetit (September 1985)
- 1⁄4 cup peanut oil
- 3 garlic cloves, thinly sliced
- 1 lb unsalted peanuts, roasted
- 4 tablespoons dried ancho chile powder (or any chili powder)
- 1⁄2 teaspoon cayenne pepper
- 2 -3 teaspoons salt
- Heat oil in a large skillet over very low heat. Add garlic and cook until crisp and brown, stirring occasionally (15-20 minutes). DO NOT BURN. Discard garlic.
- Add peanuts to skillet, increase heat to medium high and shake pan until oil is absorbed by peanuts and peanut aroma is strong (5 minutes); remove from heat.
- Stir in chili powder and cayenne pepper and season with salt.
Spicy! I used 2 Tablespoons chipolte powder in place of the 4 tablespoons chili powder. The oil can be cut down. I left the garlic in the nuts. Thats my favorite part. This would be a great garnish on Asian dishes. Like Pad Thai.