Warm Thai Peanuts

From: Katy Keck, Savoir Faire Foods, New York City, appetizer category winner of the 2014 Southern Peanut Growers Recipe Contest. Yield: 8 cups.

8 cups raw peanuts
1 Tbsp. olive oil
3 shallots, peeled and sliced thinly crosswise into rings
3 cloves garlic, peeled and slivered lengthwise
6 kaffir lime leaves, broken into small pieces
2 tsp. red pepper flakes
2 Tbsp. butter
2 Tbsp. fresh lime juice
2 tsp. lime zest
2 Tbsp. brown sugar
1 Tbsp. plus 2 tsp. salt

For peanuts: Preheat oven to 350°F. Spread peanuts on two half-sheet pans and roast until golden brown, about 18 minutes, shaking the pans and rotating about halfway through cooking. Transfer to a large bowl to cool. If desired, rub between two cloth towels to remove skins.

Meanwhile, heat olive oil over medium-high heat. Saute shallots and garlic until golden and slightly crispy, about 6 minutes. Add lime leaves and red pepper flakes and cook an additional 2 minutes, stirring often. Transfer to a paper towel and cool until crispy.

To serve: In a small pan, melt butter and add lime juice and zest, brown sugar and salt. Stir just until sugar dissolves. Drizzle butter mixture over peanuts. Stir in the crispy shallot-garlic mixture. Serve warm.