Recipe cover for Spicy Sichuan Roasted Peanuts

Spicy Sichuan Roasted Peanuts

Prep: 10 mins

Cook: 30 mins

Serves: 16

Source: domesticdreamboat.com

Ingredients

Method

  1. Heat oven to 325°F (use the convection setting if available). Prepare a baking sheet by lining it with parchment paper. Set aside.
  2. Place ½ teaspoon Sichuan peppercorns in a clean spice grinder. Grind until the peppercorns are a coarse powder.
  3. Add the ground Sichuan peppercorns, 1 Tablespoon Sichuan chile flakes, 2 teaspoons granulated sugar, 2 teaspoons MSG-salt, ½ teaspoon five-spice powder, and ½ teaspoon ground white pepper to a small bowl. Stir until evenly mixed.
  4. Add 3 cups (454 g) unsalted dry roasted or raw peanuts to a medium bowl. Add 1 Tablespoon canola oil and toss until the nuts are evenly coated with the oil. Sprinkle the nuts with the spice mixture and toss until the seasoning is evenly distributed.
  5. Spread the nuts on the prepared baking sheet. Bake for about 10 minutes, until the nuts are evenly browned and fragrant, checking the nuts often to prevent burning, and stirring twice during the cooking time. Note that if you use raw nuts, you will likely have to add at least 5 minutes on to the cooking time.
  6. Transfer the cooked nuts into a heat-safe bowl or container and cool to room temperature before serving. Store any leftovers in an airtight container at room temperature.