Ingredients
2
teaspoons vegetable oil
2
garlic cloves, crushed
2
cups unsalted dry-roasted peanuts
2
teaspoons chili powder
1/2
teaspoon salt
Preparation
Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard.
Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month.
