Chile Peanuts Recipes

Steps:

• Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
• Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
• In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
• To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.

Steps:

• Preheat oven to 250°F with rack in middle.
• Whisk together lime juice, oil, paprika, sea salt, and cayenne. Stir in peanuts to coat evenly.
• Spread peanuts in a large shallow baking pan and bake until coating is dry and fragrant, about 30 minutes. Cool completely before serving.

Steps:

• In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
• Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
• Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.

Steps:

• Prepare the peanut streusel: Adjust oven rack to center position and heat to 350 degrees. (If your oven has a convection setting, make sure it is off.)
• Using a spice grinder or mortar and pestle, grind Sichuan peppercorns, chile flakes, star anise, cumin and fennel together into a fine powder.
• Combine all ingredients in the bowl of a food processor fitted with the blade attachment. Pulse until peanuts are roughly chopped and a coarse meal-like texture is formed. (Alternatively, mix together with your fingers, lithely crushing the peanuts in a mortar and pestle or under a skillet before adding to other ingredients.)
• Spread mixture over a parchment-lined sheet tray in little crumbles. Bake until deep golden brown, rotating the pan halfway through cooking, about 16 to 20 minutes. (The mixture will spread and flatten as it bakes.) As soon as the streusel is cool enough to handle, break it up into small chunks - it's OK if they are a little uneven - then cool completely. Do not let the streusel cool completely before trying to break it! Once cooled, streusel can be stored at room temperature in a sealed container for up to two weeks. This recipe makes about 3 cups.
• To serve, scoop ice cream into 2 bowls. Top with chile oil and streusel.

Steps:

• Preheat oven to 350-degrees F.
• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
• Transfer peanuts to baking sheet.
• Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
• Cool and then transfer to airtight containers.
• Store at least 8 hours before serving.

Steps:

• Heat the oven to 400°F and arrange the rack in the middle. Toss together peanuts, garlic, peanut oil, and chiles until evenly coated.
• Spread ingredients out on a baking sheet in a single layer and roast, shaking and stirring halfway through the cooking time, until nuts are toasted and beginning to crack open, about 25 minutes.
• Remove from the oven and transfer to a large, heatproof bowl. Toss with lime zest, salt, and sugar, and serve.

Steps:

• Melt butter in a large skillet over medium heat. Add chiles and lime zest. Cook, stirring, 15 seconds. Add peanuts, sugar, and salt. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

Steps:

• Spread the peanuts in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
• Combine the butter and the rest of the ingredients. Stir well. Pour over the peanuts; toss gently.
• Bake at 350 degrees for 15 minutes, stirring often.