Thai-Spiced Peanuts

Let's Cook

1. Step 1.

   Have ready in a medium bowl: 1 pound roasted, salted Spanish peanuts

2. Step 2.

   Heat in a small skillet over medium-high heat: 1 ½ tablespoons vegetable oil

3. Step 3.

   Add: 8 fresh or frozen makrut lime leaves, slivered; 2 to 3 teaspoons red pepper flakes; 2 stalks lemongrass, tender parts only, minced

4. Step 4.

   Sauté briefly, until the mixture is fragrant, about 1 minute. Pour the oil over the nuts and toss to coat. Taste and add salt if needed. Serve warm or cool. Store leftovers in an airtight container. Reheat leftover nuts in a 350°F oven for 5 to 8 minutes.