Beyond its addictive flavor, peanuts are a treasure trove of nutrients. Packed with choline and lecithin—rare in grains—they boost metabolism, enhance memory, slow aging, and may even extend lifespan.
While a familiar snack, mastering crispy, long-lasting salted peanuts isn’t common knowledge. Many err by salting immediately after roasting, causing quick softening. Chefs emphasize mastering a few tricks for perfect results.
Ingredients
– Peanuts: Choose uniform, mature, firm ones.
– White wine.
– Salt.
– Cooking oil.
Method
Prepare Peanuts
Rinse peanuts to remove dust, then soak for 5 minutes. Avoid over-soaking to prevent water absorption, which reduces crispiness. Drain and pat dry with paper towels.
Roast Peanuts
Add peanuts to a pan over low heat to evaporate moisture, ensuring crispiness. Once dry, add oil. Avoid preheating oil, as it cooks the exterior while leaving the interior raw.
Roast slowly over low heat, stirring for even cooking. Turn off the heat when the inner skin cracks; overcooking leads to burning due to residual heat.
Crunchy Peanut Secret
After turning off the heat, add a teaspoon of white wine, stirring until evaporated. This removes moisture, enhancing crispiness, aroma, and shelf life up to 10 days.
While hot, sprinkle salt to taste, mix, and let cool.
Final Product & Enjoyment
The finished peanuts boast a vibrant red-gold hue, crisp texture, and rich aroma. Pair them with rice, pickled vegetables, or a cold beer for a delightful treat.
Key takeaways:
– Rinse and soak peanuts for 5 minutes, avoiding excess water absorption.
– Roast over low heat with cold oil, stirring for even crispiness.
– Skip salting while hot; use white wine first for lasting crunch and preservation.
