| 2 | teaspoons vegetable oil |
| 2 | garlic cloves, crushed |
| 2 | cups unsalted dry-roasted peanuts |
| 2 | teaspoons chili powder |
| 1/2 | teaspoon salt |
| 1. | Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard. |
| 2. | 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. |
|
| A versatile blend, chili powder is made from ground dried chilies plus herbs and spices such as oregano, coriander, cumin and clove. |
|
| Keep a jar of minced garlic on hand. Substitute 1/2 to 3/4 teaspoon minced garlic for each clove of garlic called for in your recipe. |
Nutrition Information:
240 ( 170 ); 19 g ( 5 g); 0mg; 140 mg; 8 g ( 3 g); 9 g 2 %; 0%; 4 %; 4 % 1/2 ; 1 ; 2