Ingredients
- 2 cups unsalted peanuts
- 2 tablespoons well-shaken canned coconut milk
- 2 tablespoons packed dark brown sugar
- 1 tablespoon chopped fresh lime leaf (about 10 leaves)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon reshampatti chile powder or cayenne pepper (optional)
Preparation
Step 1
1. In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, lime leaf, salt and reshampatti. Put the mixture in a nonstick sauté pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes.
2. Then stir, and continue to cook, stirring occasionally for 5 minutes or until the peanuts have browned. (The nuts will brown unevenly and the pan will smoke slightly from the coconut milk, but this is all okay if you’re stirring continuously.)
3. Transfer the mixture to a plate and set aside to cool. The nuts will still be somewhat moist at this point but will crisp as they cool.
4. Once the nuts are cool, break them up. Store in an airtight container at room temperature.