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1
Put at least 1 inch of oil in a deep, fairly narrow saucepan and turn the heat to medium-high.
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2
When the oil reaches 300F (this is on the cool side for frying; be careful not to overheat), add the peanuts and cook, stirring occasionally, until they are a rich golden brown, about 5 minutes.
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3
Remove the peanuts with a slotted spoon, drain on paper towels, and sprinkle with salt.
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4
Strain and save the oil (covered and refrigerated) for another use; it will be great for using in stir-fries.
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5
Serve at room temperature.
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6
Cook the peanuts with 6 unpeeled garlic cloves and 4 small dried red chiles.
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7
Drain and season with salt and fresh lime juice to taste.
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8
Combine 1 teaspoon curry powder (pages 592593), 1/2 teaspoon superfine sugar, and salt and cayenne to taste.
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9
Cook the peanuts as directed and sprinkle on the spice mixture.
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10
Taste and adjust the seasoning.
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11
Combine 1 teaspoon garam masala (page 594) with salt and cayenne to taste.
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12
Cook the peanuts as directed and sprinkle on the spice mixture.
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13
Taste and adjust the seasoning.
