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
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