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1
Start with whole skinless peanuts from an Asian grocery.
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Theyre white and fat.
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Sometimes theyve been boiled, sometimes theyre raw.
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If you can find only peanuts with the skins on, youll need to rub the skins off after dry-roasting.
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5
Place a heavy large skillet over medium heat.
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Add about 1 cup peanuts and use a wooden spoon to move them around the pan frequently to prevent sticking and burned spots as they roast.
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They will start to develop golden patches and become aromatic; if you notice any black patches on the nuts before they have turned light brown, remove the pan from the heat for a moment and lower the heat, then return the pan to the heat and continue.
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8
Once the peanuts are golden brown in large patches all over, transfer them to a large cutting board and coarsely chop.
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9
Or, let them cool, then transfer to a food processor and pulse briefly to coarsely chop; be careful not to overprocessyou do not want a paste.
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10
Store, once completely cooled, in a well-sealed container in a cool place.
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11
In Vietnam and Cambodia, chopped dry-roasted peanuts are often mixed with sugar to make a sweetened topping for desserts or sticky rice.
