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Prep Time: 4 Minutes Cook Time: 15 Minutes |
Ready In: 19 Minutes Servings: 8 |
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Make these only if you are a curry-lover and must use dry roasted peanuts only. These can be made up to 4 days in advance and stored in an airtight container at room temperature. Ingredients:
2 tablespoons oil (can use olive oil) |
1 tablespoon chili powder |
1 tablespoon cumin |
1 tablespoon sugar |
2 -3 teaspoons curry powder |
2 teaspoons garlic powder |
1/2 teaspoon cayenne pepper (can use more) |
5 cups dry roasted peanuts |
salt |
Directions:
1. Set oven to 300 degrees.
2. Heat 2 tablespoons oil in a large skillet over medium heat.
3. In a small bowl, mix together all seasonings except the salt, add to the skillet and stir with a wooden spoon until fragrant (about 30 seconds).
4. Add in peanuts and stir until coated (about 2 minutes.
5. Transfer the peanuts to a large baking sheet.
6. Bake peanuts until golden brown and almost dry, stirring occasionally (about 15 minutes).
7. Remove baking sheet and season with salt.
8. Transfer to paper towels.
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