Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1/4 cup vegetable, sunflower, canola, or other neutral-tasting oil
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 fresh hot chile minced (spiciest version) or 2 – 3 small dried hot chiles such as arbols (some heat but less than the fresh chile), optional
- 2 cups peanuts (raw is best, roasted works just dandy, roasted and salted means you won’t need to add the “salt to taste” further down this list, dry-roasted are already flavored and aren’t quite right for this snack)
- 2 Tbsp. lemon juice
- 1 tsp. sugar (optional)
- 1/2 – 1 teaspoon garam masala (an Indian spice mixture you can find at specialty stores)
- Salt to taste
- Heat a wide saute pan or large pot with a fitted lid over high heat. When the pot is hot, add the oil. When the oil shimmers, after about 30 seconds, add the mustard seeds and cumin seeds, cover the pot, reduce the heat to medium high, and listen for the mustard seeds to start popping. Then listen for them to finish popping – it should take 1 to 2 minutes.
- Remove the lid, add the chile if you’re using it, and stir as it sizzles.
- Add the peanuts and cook, stirring frequently, until they get toasty and have plenty of browned bits. Remove from the heat and sprinkle with the lemon juice, toss to combine, sprinkle with the sugar, if using, toss to combine, sprinkle with the garam masala, and toss to combine completely and utterly and thoroughly.
- Add salt (and more sugar or garam masala, if you like) to taste. Spread the peanuts out onto a few layers of papers towels and let them cool, drain, and dry a bit before serving. Serve slightly warm or at room temperature. These peanuts keep in an air-tight container very well for up to a week.
Makes 2 cups Spicy Peanuts With Seeds.