Spiced Caramel Peanuts (ถั่วทอดรสแปลก)

1.Toss the peanuts with the egg yolk until evenly coated. Add half of the cornstarch and toss until the peanuts are well coated. Add the remaining cornstarch, toss again, then sift off any excess flour.

2.Heat the vegetable oil to 160°C. Add the peanuts and fry without stirring for the first minute. Gently stir occasionally and continue frying until the peanuts are cooked through and crispy. Remove from the oil, drain well, and transfer to a plate lined with paper towels.

3.Combine the chili powder, ground cumin, ground Sichuan peppercorns, curry powder, ground cinnamon, and salt in a small bowl. Set aside.

4.Combine the water and sugar in a frying pan. Heat until the sugar dissolves, then continue cooking until a deep amber caramel forms. Remove from the heat and immediately add the fried peanuts, tossing until evenly coated with caramel. Sprinkle over the spice mixture and toasted sesame seeds, then toss until evenly distributed. Allow to cool completely. As the caramel hardens, the peanuts will become crisp and crunchy. Serve once cooled.