Warm a heavy skillet or wok over medium heat and add 1–2 tablespoons of Neutral Oil.
When the oil is hot, add the Peanuts in a single layer and stir frequently until they turn golden and fragrant, about 6–8 minutes; remove the peanuts to a bowl or plate to stop cooking.
In the same pan, add a touch more Neutral Oil if needed, then lower the heat and add the Sichuan Peppercorns and torn or broken Dried Red Chilies; gently fry until aromatic (20–40 seconds) being careful not to burn the spices.
Add crushed or thinly sliced Garlic and the white part of the Scallions to the infused oil and fry briefly until just golden and fragrant.
Return the roasted Peanuts to the pan and toss quickly to coat in the chili‑peppercorn oil, then sprinkle in Salt and a pinch of Sugar to taste; continue to toss over low heat for another minute so the flavors marry.
Transfer the peanuts to a single layer on a sheet of parchment or a cool tray to stop cooking and let them cool completely — they will crisp as they cool.
Once cooled, stir in the green slices of Scallions if you like extra freshness, then serve immediately or store in an airtight container for up to a week.
