THAI-SPICED PEANUTS
About 3 cups
Have ready in a medium bowl:
- 1 pound roasted, salted Spanish peanuts
Heat in a small skillet over medium-high heat:
- 1 ½ tablespoons vegetable oil
Add:
- 8 fresh or frozen makrut lime leaves, slivered
- 2 to 3 teaspoons red pepper flakes
- 2 stalks lemongrass, tender parts only, minced
Sauté briefly, until the mixture is fragrant, about 1 minute. Pour the oil over the nuts and toss to coat. Taste and add salt if needed. Serve warm or cool. Store leftovers in an airtight container. Reheat leftover nuts in a 350°F oven for 5 to 8 minutes.