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Hot and Spicy Peanuts: Difference between revisions
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(New page: ==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 ni...) |
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==Ingredients== | ==Ingredients== | ||
1 tsp. salt | * 1 tsp. salt | ||
1/2 tsp. paprika | * 1/2 tsp. paprika | ||
1/4 tsp. (or more) ground cayenne | * 1/4 tsp. (or more) ground cayenne | ||
1/2 tsp. (or more) sugar | * 1/2 tsp. (or more) sugar | ||
1 tbsp. peanut oil | * 1 tbsp. peanut oil | ||
1 1/2 cups raw, shelled peanuts | * 1 1/2 cups raw, shelled peanuts | ||
1 1/2 tbsp. water | * 1 1/2 tbsp. water | ||
==Recommended equipment== | ==Recommended equipment== | ||
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# 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. | # 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. | ||
# Serve immediately or let cool. These will keep for weeks in an airtight container. | # 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. | |||