Numb Nuts

• 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

1. In a spice grinder, finely grind the Sichuan peppercorns with the chiles.
2. 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.
3. 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.
4. Spread the nuts on a baking sheet to cool before serving.

peppercorns, red chiles, peanuts, cashews, fish sauce, ground ginger, onion powder, garlic, sugar, vegetable oil, asian chile oil

Taken from www.foodandwine.com/recipes/numb-nuts-cocktails-2011 (may not work)