Hot and Spicy Peanuts
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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
- Combine the salt, paprika, cayenne, and sugar and reserve.
- 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.
- 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.