Ingredients
- 2 tsp. vegetable oil
- 2 cloves garlic (crushed)
- 2 cups unsalted dry roasted peanuts
- 2 tsp. chili powder
- 1/2 tsp. salt
Directions
Heat oil in 8 inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard. Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally until peanuts ar warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature. Store up to one month. Yield: 2 cups peanuts
By Robin from Washington, IA
|
