Sweet and Salty Sichuan Peanuts

Ingredients

• 2 cup Roasted unsalted peanuts
• 1 tbsp Refined peanut or coconut oil (Use a refined oil with a high smoke point.)
• 8 Dried red chilies (Use whole dried chilies; adjust the amount to taste and crush or snip them if desired.)
• 1 tsp Sichuan peppercorns (Lightly crushed or ground.)
• 2 tsp Granulated sugar
• 1 tsp Kosher salt (Or season to taste.)

Steps

1. 1

   Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment or lightly coat it with oil.

2. 2

   In a small bowl, combine the dried chilies, Sichuan peppercorns, sugar, and kosher salt. Lightly crush the peppercorns and chilies if they are whole, taking care not to inhale the chile dust.

3. 3

   Add the roasted peanuts and refined oil to a bowl. Toss thoroughly so the peanuts are evenly coated.

4. 4

   Spread the peanuts in a single layer on the prepared baking sheet. Toast for about 10 to 15 minutes, stirring once halfway through, until the peanuts are bronzed, fragrant, and crunchy.

5. 5

   Remove the baking sheet from the oven and immediately sprinkle the hot peanuts with the Sichuan seasoning mixture. Toss until evenly coated.

6. 6

   Let the peanuts cool completely on the baking sheet. They will become crisper as they cool. Taste and adjust the salt or spice before serving.

Notes

The source notes that these peanuts are also called mala peanuts. Use refined peanut or coconut oil because unrefined oils have lower smoke points. Store cooled peanuts in an airtight container at room temperature. They can be served as a snack, used as a garnish for noodle or rice stir-fries, or chopped over ice cream.

Nutrition per serving

• snack
• East Asian
• vegetarian
• gluten-free
• oven-roasted
• spicy
• make-ahead
• garnish