Name: Numb Nuts
Total time: 15 min
Yield: Makes about 3 cups
Ingredients: 1 tablespoon Sichuan peppercorns; 2 dried red chiles (stemmed); 2 cups salted roasted Spanish peanuts; 1 cup salted roasted cashews; 1 tablespoon Asian fish sauce; 1 teaspoon ground ginger; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 teaspoons sugar; 2 tablespoons vegetable oil; 1 teaspoon Asian chile oil

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.

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