Dry-Roasted Peanuts

Directions

1. 1
   Start with whole skinless peanuts from an Asian grocery.
2. 2
   Theyre white and fat.
3. 3
   Sometimes theyve been boiled, sometimes theyre raw.
4. 4
   If you can find only peanuts with the skins on, youll need to rub the skins off after dry-roasting.
5. 5
   Place a heavy large skillet over medium heat.
6. 6
   Add about 1 cup peanuts and use a wooden spoon to move them around the pan frequently to prevent sticking and burned spots as they roast.
7. 7
   They will start to develop golden patches and become aromatic; if you notice any black patches on the nuts before they have turned light brown, remove the pan from the heat for a moment and lower the heat, then return the pan to the heat and continue.
8. 8
   Once the peanuts are golden brown in large patches all over, transfer them to a large cutting board and coarsely chop.
9. 9
   Or, let them cool, then transfer to a food processor and pulse briefly to coarsely chop; be careful not to overprocessyou do not want a paste.
10. 10
    Store, once completely cooled, in a well-sealed container in a cool place.
11. 11
    In Vietnam and Cambodia, chopped dry-roasted peanuts are often mixed with sugar to make a sweetened topping for desserts or sticky rice.