Combine ⅓ cup vegetable oil and ¾ cup roasted, salted peanuts in a large cast-iron skillet. Set skillet over medium heat and cook nuts, stirring often to encourage even toasting, until they are a few shades darker and fragrant, 5–7 minutes. Remove skillet from heat and, using a slotted spoon so you leave the oil behind, transfer nuts to a small bowl or plate.
Photo and Food Styling by Molly Baz
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My Anxiety Symptoms Were Ruining My Life
