Sichuan Peppercorn Peanuts
- 6 grams Sichuan peppercorns
- 4 grams coriander seed
- 3 grams ancho chili powder (or chili powder of your choice)
- 2 dried guajillo pepper
- 16 grams orange zest (see below for preparation)
- 45 grams neutral vegetable oil
- 340 grams unsalted, dry roasted peanuts
- 1 to 2 grams salt
Adapted from herbivoracious.com
1. If the peanuts are plain (not dry-roasted) begin with this step. If not, go to step 6. Preheat the oven to 350.
2. Spread the peanuts in a single layer on a small baking sheet.
3. Bake for 10 minutes, stirring twice.
4. Bake for another 2 minutes. Continue with an additional minute, if needed, until the peanuts are fragrant and just about to brown.
5. Transfer peanuts to a bowl and let cool.
6. Finely grind the Sichuan peppercorns and coriander seed and combine with the ancho powder.
7. Remove the seeds and stem from the guajillo chili and cut it lengthwise into 2 strips, and then slice those crosswise into the thinnest threads you can manage. Add to the spices.
8.Zest the orange, being careful to avoid the pith, and add to the spices.
9.Line a paper plate with paper towels.
10. Heat the oil in a large skillet over medium heat.
11. Add the spice mixture and cook until fragrant, but don’t allow to burn.
12. Add the peanuts and cook, tossing frequently, for 2 more minutes.
13. Remove to the paper towels, including all of the spices.
14. Allow to drain for a few minutes, then transfer to a bowl, toss with the salt, adjust seasoning, and serve (or they will keep for a few days).