Thai Chili Lime Peanuts (Tom Yum Peanuts)

Steps

1. 1
   Prepare garlic: Select large cloves and slice thinly with a knife or mandoline for even thickness. Spread slices out to dry while preparing other ingredients.
2. 2
   Prepare lime leaves: Wash thoroughly and dry completely, remove center stems, tear each leaf into four stem-free pieces.
3. 3
   Prepare lemongrass: Slice stalks diagonally into thin pieces. Precision is not critical since they will be discarded after frying.
4. 4
   Prepare seasoning blend (optional enhanced version): Combine salt, sugar, lime juice powder, chili powder, and chicken bouillon powder. Grind in a coffee grinder to fine powder for better coating.
5. 5
   Fry garlic: Heat oil over medium. Test temperature with one garlic slice; when bubbling starts, add remaining slices and reduce to low heat. Maintain low temperature so garlic becomes crispy before browning. When bubbles mostly stop, garlic is crispy and golden. Remove and drain on paper towel.
6. 6
   Fry lime leaves: Add leaves to the same oil on low heat. They will crisp in seconds. Remove when bubbles stop and drain on paper towel.
7. 7
   Fry lemongrass: Add slices to oil on low heat to infuse flavor. Remove and discard when bubbles subside (they will not become crispy and delicious like the other herbs).
8. 8
   Fry dried chilies: Add to oil on low heat. Since chilies are already dry, just wait for color to darken and texture to change from chewy to crispy (takes just seconds). Do not leave unattended.
9. 9
   Fry peanuts: Increase heat to medium-high and bring oil to 350°F. Add peanuts, ensuring they are fully submerged. Stir constantly for even cooking. Frying time depends on size (7 minutes for small, 10 for large). Watch the cracked-open ones for golden-brown color inside; stop before they darken too much since they will continue cooking from residual heat. Remove and drain on a paper towel-lined baking pan.
10. 10
    Fry cashews: Add to the same oil. They cook faster (3-5 minutes) despite being larger. Stir constantly for even browning. Remove and add to the peanuts to drain together.
11. 11
    Season and toss: While nuts are still hot and oily, sprinkle seasoning powder over them and toss thoroughly to coat. Not all seasoning will cling to nuts; some will settle at the bottom, which is normal.
12. 12
    Add fried herbs: Add the fried garlic chips, lime leaves, and dried chilies to the seasoned nuts and toss gently to combine.
13. 13
    Cool: Allow the mixture to cool completely (at least 15 minutes) until the nuts become crispy and crunchy. Do not eat while hot to avoid burns and to allow proper texture development.