This has become a favorite snack in the last year. Peanuts are grown locally and they’re best if you roast them yourself. Otherwise they lose some of their crunch (and they’re more expensive). You can remove the garlic cloves after cooking or leave them in. I leave them in because I love eating a whole soft clove covered in chile and salt.
The recipe says to use skinned peanuts, but I leave the skins on because it’s easier and I like the warm color. Also, I use ground thai chilis for the chile powder. It’s a lot spicier than your average chile powder, so I only use 1 teaspoon.