|See how they puff up|
I usually use my little cast iron pan and put in enough to cover the bottom - no fat required. Once they start to try to escape from the pan, puff, and are lightly toasted remove from heat. I usually let them cool right in the frying pan. If you let them get a little too dark, don't let them cool in the pan. They will continue to cook in the hot pan a little.
|This is my little cast iron pan - guess you can't really tell because there is nothing to show its scale|