Numb Nuts

Name: Numb Nuts
Ingredients: 1 tablespoon Sichuan peppercorns; 2 dried red chiles, stemmed; 2 cups salted roasted Spanish peanuts; 1 cup salted roasted cashews; 1 tablespoon Asian fish sauce; 1 teaspoon ground ginger; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 teaspoons sugar; 2 tablespoons vegetable oil; 1 teaspoon Asian chile oil

11 ingredients

4 steps

Ingredients

1 tablespoon Sichuan peppercorns
2 dried red chiles, stemmed
2 cups salted roasted Spanish peanuts
1 cup salted roasted cashews
1 tablespoon Asian fish sauce
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons sugar
2 tablespoons vegetable oil
1 teaspoon Asian chile oil

Directions

1

In a spice grinder, finely grind the Sichuan peppercorns with the chiles.
2

Transfer the spices to a medium bowl and add the peanuts, cashews, fish sauce, ginger, onion and garlic powder, sugar, vegetable oil and chile oil.
3

Stir to combine, then transfer to a large skillet and cook over high heat, stirring constantly, until the nuts are toasted and fragrant, about 4 minutes.
4

Spread the nuts on a baking sheet to cool before serving.