Who knew?
I had come across a 1960’s recipe for lobster curry, and it looked halfway decent!
But…
while, yes, the lobster curry looked tempting, the two toppings to serve with the curry looked even more so.
Which brings me to sautéing some salted peanuts with butter and garlic powder.
Which, if I might say so, is genius!
INGREDIENTS
•2 cups salted peanuts
•2 tbsp unsalted butter
•1/2 tsp garlic powder
Melt the butter with the garlic powder in a large skillet over medium heat, then add the peanuts (I used salted Virginia peanuts).
Cook, stirring, until the peanuts are warm.
Serve warm over your favorite dish, or turn into a paper-towel lined bowl to cool and absorb any extra butter.
These are lovely on top of any dish that would benefit from a scattering of peanuts on top, but they are also not too, too bad on their own as a munchie.