Name: Sichuan Snack Peanuts
Total time: 1 h 20 min
Ingredients: 3¼ cups (1 pound) unsalted dry-roasted peanuts; 2 tablespoons peanut or vegetable oil; 10 whole dried Sichuan chiles , stemmed, seeded, and sliced ¼ inch thick on bias (optional); 1 tablespoon Sichuan peppercorns , plus 1 teaspoon ground Sichuan peppercorns; 2 teaspoons Sichuan chili flakes; 2 teaspoons sugar; 1½ teaspoons table salt; ½ teaspoon five-spice powder; ½ teaspoon white pepper

Why This Recipe Works

These spicy, pleasantly tongue-tingling peanuts are a popular drinking snack in Sichuan. Though they're commonly made by slowly deep-frying raw, skinned peanuts, we found that we could achieve similar results (and skip the deep frying) by starting with unsalted dry-roasted peanuts. To amplify the peanuts’ crunchiness, we toasted them in 2 tablespoons of oil until they just began to darken in color, before tossing in a heady mix of salt, sugar, and spices, along with whole and ground Sichuan chiles and peppercorns. The ultra-aromatic chiles and peppercorns gave these irresistible nuts their signature mala (spicy numbing) flavor.

Before You Begin

If you can't find Sichuan chili flakes, you can substitute gochugaru (Korean red pepper flakes). Alternatively, you can substitute red pepper flakes, but the nuts will be spicier and less aromatic. Sichuan peppercorns provide a unique tingly, numbing sensation that's important here; find them in the spice aisle at Asian markets or online. If you're spice-averse or sensitive to the numbing sensation from the Sichuan peppercorns, use less chili flakes and peppercorns. To seed the whole dried Sichuan chiles, snip off the stems with kitchen shears and scrape out the seeds with a toothpick. You can also use kitchen shears to slice the chiles.

Instructions

Combine peanuts and oil in 12-inch nonstick skillet over medium heat. Cook, stirring frequently, until peanuts begin to darken, 6 to 8 minutes.

Stir in sliced chiles, if using; whole and ground peppercorns; chili flakes; sugar; salt; five-spice powder; and white pepper. Cook, tossing vigorously, until peanuts are evenly coated and spices are fragrant, about 1 minute. Transfer peanuts to bowl and let cool completely, about 1 hour. Stir to redistribute spices before serving. (Peanuts can be stored in airtight container for up to 1 week; shake before serving.)