I love browsing at ethnic food stores. You're practically guaranteed to find something unexpected there, every time; and if you're in an adventurous mood, it's likely to be something you'll want to try yourself. That's why I was excited to come across a big bag of shelled raw peanuts. It was an excuse to make some homemade roasted peanuts in the Lodge cast iron wok. This method is easy, and it only requires a little bit of oil. The peanuts aren't deep fried in oil. Instead, you have to constantly stir them in the hot wok, to keep them from burning. Fortunately, it only takes a few minutes.
Place a large cast iron wok (or dutch oven) on your stovetop, and heat it on medium-high (about the 6 setting on a 1-to-10 stovetop burner) for 10 to 15 minutes. That will get the wok nice and hot, all around and not just in the center.
Add peanuts to the wok, dry. Don't add oil yet. Stir the peanuts constantly, nonstop. They'll get hot, and after a few minutes they'll start to smoke, snap, crackle and pop. After just about six minutes of stirring the peanuts, add 2 teaspoons of peanut oil into the peanuts, and stir them all around to be sure the oil covered all of the peanuts. About one minute later, add 1 tablespoon of salt, turn off the burner, and keep stirring everything. Finally, about 30 seconds later, add 1 tablespoon of smoked paprika, and stir it all in.
After a total of nine minutes from adding the peanuts to the hot wok, they can be scooped into a bowl and served.