Kim Chee Peanuts

dinner and change snack salad peanut chile hawaii korean

Sheldon Simeon

Makes about 2 cups

Source

Ingredients

2 tablespoons sugar

1 tablespoon neutral oil

1 tablespoon kochujang (Korean chili paste)

½ teaspoon kochugaru (Korean chili flakes)

1 teaspoon garlic salt

2 cups raw peanuts

Method

Preheat the oven to 325°F. Line a baking pan with parchment paper.

In a large saucepan, stir together the sugar, oil, and 1 teaspoon water over medium heat. Once the sugar is dissolved, remove it from the heat and stir in the kochujang, kochugaru, and garlic salt. Add the nuts, stirring to coat evenly.

Spread the nuts out in the baking pan. Bake until the nuts are toasted and glossy, 15 to 20 minutes, stirring once. Break the mixture apart. Cover and store at room temperature for up to 2 weeks.