Place a heavy-bottomed skillet or cast iron pan on the stove and heat over medium, about 180°C (350°F). Let it warm for 2 minutes until it feels hot to the touch.
Add a tablespoon of neutral oil to the pan and swirl to coat evenly. Wait until the oil shimmers and begins to smoke lightly, about 30 seconds.
Pour in the fox nuts in a single layer, spreading them out evenly across the pan. They should start sizzling immediately.
Stir or shake the pan every 30 seconds to ensure even roasting, listening for crackling sounds as they crisp up.
Continue roasting for about 4-6 minutes, until the fox nuts turn a golden brown and release a smoky, toasted aroma.
Once golden and crispy, remove the pan from heat and transfer the fox nuts to a paper towel-lined plate to cool slightly and absorb excess oil.
While still warm, sprinkle with fine sea salt and optional spices like smoked paprika or chili powder. Toss gently to coat evenly.
If using lemon juice, squeeze a teaspoon over the nuts and toss again for a bright, fresh flavor.
Let the roasted fox nuts rest for 5 minutes to deepen their crunch and flavor.
Serve the crispy, smoky fox nuts in a bowl as a snack or garnish for salads and dishes.
