2 lbs. (about 7 cups) unsalted roasted peanuts
1 1/2 T. coarse salt
1 T. chili pepper
1 T. cayenne pepper
3 T. peanut oil
24 small garlic cloves, peeled and minced
1 T. lemon juice
Place peanuts in large bowl. Combine salt, chili powder, and cayenne. Sprinkle over peanuts and toss to coat. Set aside. Heat oil in large skillet. Add garlic. Cook over medium heat until garlic begins to turn golden. Add lemon juice and peanuts. Cook, stirring frequently, for 2 minutes. You can freeze these until ready to serve.
From the September 1994 issue.