Appetizer: Garlic Herb Peanuts

By SharonE

Ingredients

• ¼ cup olive oil
• 4 cloves garlic, thinly sliced
• 2 rosemary sprigs
• 2 cups dry-roasted peanuts
• 1 tablespoon Curry Salt: 1 tbs Madras curry powder, 1 tbs kosher salt, 3/4 tsp shichimi togarashi
• 2 teaspoons Korean chili flakes

Details

Servings 6

Preparation

Step 1

Heat the oil in a sauté pan over medium-high heat for 2 minutes. Add the garlic and cook, stirring occasionally, for about 1 minute, until golden but not dark brown. Using a slotted spoon, remove the garlic slices from the pan and drain them on paper towels.

Carefully place the rosemary sprigs in the same pan (step back from stove the as you add them in case the oil splatters). Cook for about 1 minute, until the leaves turn brittle in the hot oil. Turn off the heat, remove the sprigs from the pan, and drain them on paper towels. Let the rosemary sit until cool enough to handle, then strip the leaves from the stems and chop the leaves finely.

Let the flavored olive oil cool for 20 minutes. Transfer the peanuts to a bowl, spoon 1 tablespoon of the cooled oil over the peanuts, and toss to coat evenly. Add the Curry Salt, chili flakes, garlic slices, and rosemary leaves, toss well again, and serve.