Makes 1 scant cup
This recipe is adapted from Naomi Duguid's "Burma: Rivers of Flavor" (Artisan, 2012). This is a pantry item to keep on hand.
1 cup raw peanuts, with or without papery skins
Place a heavy skillet over medium heat, add peanuts and cook, stirring often with a wooden spoon to prevent burning. Adjust heat if they start coloring too quickly. When evenly browned, remove from heat. Gently blow loose skins off and pick out any blackened nuts.
Transfer nuts to a wide bowl and let cool for 10 minutes.
Put cooled nuts in a food processor and give three or four short pulses, so they are coarsely chopped.
Transfer nuts to clean, dry jar, but do not seal until completely cool. Store in refrigerator.