Caramelized Peanuts

We’re going to take a kind of a regular pan. We’re going to place it on top of the stove, (lighter clicking) and we’re going to take the peanuts. (peanuts rattling) So we put one cup of peanuts with the skin on. And in order to spice them, I’m going to add some Sudanese peppers and some fennel seeds. And I’m going to grind it together. (pestle thumping and grinding) This is the Thai bird chilies, and I love them. They are very hot. If you don’t like, you can use any other dried chili you like. Okay, that’s it. (peanuts rattling) So we put one cup of peanuts, probably you want to mix it with a wooden table spoon. And then you lower it to the minimum flame because you want to roast it all the way through. Now I put some sugar in it. Not a lot. You see the amount, very little. I put the spice in it. I take some salt. And I will add some olive oil, very little olive oil. This is already tasty as it is. The fennel seeds, the chilies, the salt, the sugar. Wow. (peanuts rattling) Okay, so they are ready. Nice and toasted all the way through. You can use them for anything you want. To a plate to cool down. Just imagine to do the cucumber salad and to put those wonderful little peanuts on top of them. You can use them for rice. You can use them for bulgur, you can use them for anything. So it’s a very nice addition to your kitchen. (peanuts rattling) Okay.