Hot and Spicy Peanuts

Summary

Fresh peanuts, simply prepared, are probably the most popular and common between-meal eating of the region. My father would prepare the sautéed peanuts below on cold winter nights, from a crop we had tended together the previous summer.

Yield

About 1 1/2 cups

Ingredients

• 1 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. (or more) ground cayenne
• 1/2 tsp. (or more) sugar
• 1 tbsp. peanut oil
• 1 1/2 cups raw, shelled peanuts
• 1 1/2 tbsp. water

Recommended equipment

A 10-inch cast-iron skillet or enameled cast-iron sauté pan

Method

1. Combine the salt, paprika, cayenne, and sugar and reserve.
2. Heat the peanut oil in the skillet or sauté pan over medium high heat. Add the raw peanuts (in their skins), shaking the skillet frequently to prevent their scorching.
3. When the peanuts are golden brown throughout (after 8 to 10 minutes), sprinkle the combined dry seasonings over all and shake well. Carefully, but immediately, pour in the water and agitate to help the flavorings coat the peanuts.
4. Serve immediately or let cool. These will keep for weeks in an airtight container.

Source

Neal, Bill. Southern Cooking. Chapel Hill: University of North Carolina Press, 1985. ISBN 0-8078-1649-3.