Lukshon • Culver City, CAThe "numb" in the name of Sang Yoon's recipe refers to the tongue-tingling Sichuan peppercorns in the salty, chile-fired spice mix. Cocktail Party Recipes
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.