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Numb Nuts

  • SERVINGS: Makes about 3 cups

Lukshon • Culver City, CA

The "numb" in the name of Sang Yoon's recipe refers to the tongue-tingling Sichuan peppercorns in the salty, chile-fired spice mix.

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  1. 1 tablespoon Sichuan peppercorns
  2. 2 dried red chiles, stemmed
  3. 2 cups salted roasted Spanish peanuts
  4. 1 cup salted roasted cashews
  5. 1 tablespoon Asian fish sauce
  6. 1 teaspoon ground ginger
  7. 1 teaspoon onion powder
  8. 1 teaspoon garlic powder
  9. 2 teaspoons sugar
  10. 2 tablespoons vegetable oil
  11. 1 teaspoon Asian chile oil
  1. In a spice grinder, finely grind the Sichuan peppercorns with the chiles. Transfer the spices to a medium bowl and add the peanuts, cashews, fish sauce, ginger, onion and garlic powder, sugar, vegetable oil and chile oil. Stir to combine, then transfer to a large skillet and cook over high heat, stirring constantly, until the nuts are toasted and fragrant, about 4 minutes. Spread the nuts on a baking sheet to cool before serving.