Best 7 Seasoned Fried Peanuts Recipes

SZECHUAN SPICY PEANUTS (黄飞鸿花生, HUANG FEI HONG SPICY PEANUTS)

Steps:

• Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
• Combine all the ingredients for the spice mix in a small bowl.
• Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
• (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
• Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don't worry if the peanuts are not crispy enough when they're still warm. They'll crisp up and become crunchy once completely cooled.
• Serve immediately as a snack or store in an air-tight container.

SPICED PEANUTS

Steps:

• Place peanuts in a small bowl; drizzle with oil and toss to coat. Combine sugar and seasonings; sprinkle over nuts and toss to coat., Transfer to an ungreased 15x10x1-in. baking pan. Bake at 300° for 20-25 minutes or until lightly browned, stirring occasionally. , Spread on waxed paper to cool. Store in an airtight container.

SEASONED FRIED PEANUTS

Steps:

• Pour enough oil into a wok or deep saucepan to come halfway up the sides. Heat the oil over medium high to 350°F. (Throw in a grain of uncooked rice; if it pops up and starts sizzling right away, the oil is ready. Or use a thermometer.) Add all the peanuts and fry until they turn golden-brown and become fragrant, 45 seconds to 1 minute. Drain on paper towels, spacing out the nuts so they stay crisp. Sprinkle a teaspoon or so of salt over the nuts while warm.
• Repeat the frying process in the same oil with the lime leaves, lemongrass, and chiles, cooking each separately until fragrant and golden brown (less than a minute), then draining on paper towels. Transfer the peanuts to an airtight container and crush the fried aromatics over the top, tossing to mix. Store in a sealed container in a cool, dry place for up to 1 month.

FRIED PEANUTS

Steps:

• Put at least 1 inch of oil in a deep, fairly narrow saucepan and turn the heat to medium-high. When the oil reaches 300°F (this is on the cool side for frying; be careful not to overheat), add the peanuts and cook, stirring occasionally, until they are a rich golden brown, about 5 minutes.
• Remove the peanuts with a slotted spoon, drain on paper towels, and sprinkle with salt. Strain and save the oil (covered and refrigerated) for another use; it will be great for using in stir-fries. Serve at room temperature.
• Cook the peanuts with 6 unpeeled garlic cloves and 4 small dried red chiles. Drain and season with salt and fresh lime juice to taste.
• Combine 1 teaspoon curry powder (pages 592-593), 1/2 teaspoon superfine sugar, and salt and cayenne to taste. Cook the peanuts as directed and sprinkle on the spice mixture. Taste and adjust the seasoning.
• Combine 1 teaspoon garam masala (page 594) with salt and cayenne to taste. Cook the peanuts as directed and sprinkle on the spice mixture. Taste and adjust the seasoning.

DEEP-FRIED PEANUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt.

AIR FRYER SPICY ROASTED PEANUTS

Steps:

• Preheat an air fryer to 320 degrees F (160 degrees C).
• Whisk together olive oil, seafood seasoning, and cayenne pepper together in a large bowl. Add peanuts and stir until peanuts are evenly coated. Transfer peanuts to the air fryer basket.
• Cook peanuts in the air fryer for 10 minutes. Toss and cook for an additional 10 minutes.
• Remove the basket from the air fryer and salt peanuts to taste. Toss peanuts one last time and cook 5 additional minutes. Transfer peanuts to a paper towel lined plate and let cool.

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.