Boiled peanuts are one of the world's great snacks. In this recipe, a combination of soy sauce, sugar, and warm spices flavor the peanuts as they simmer. One pound of peanuts seems like a lot until you start shelling and popping them in your mouth. You'll be putting on another pot of seasoned water before you know it.
Read more: Seriously Asian: Chinese Boiled Peanuts
- Yield:6 as an appetizer or snack
- Active time: 10 minutes
- Total time:2 to 5 hours, or overnight
- 1 pound raw unshelled peanuts
- 1/4 cup dark soy sauce
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 stick cinnamon, about 3 inches in length
- 1 star anise
- 2 cloves
- 1 dried chili, optional
Wash peanuts in several changes of water to get rid of residual dirt. Add peanuts to 3 quart saucepan with enough water to barely cover. Add soy sauce, sugar, salt, cinnamon, star anise, cloves, and dried chili.
Place pot over high heat and bring to boil. Lower heat to steady but not rolling boil and cook for 3 to 5 hours, depending on how tender you like your peanuts. Check on pot every hour to make sure liquid doesn't dry out. Refill with water, if needed, so that level of liquid just covers peanuts. Alternatively, place water, peanuts, and seasonings in a slow cooker and cook overnight.
With slotted spoon, retrieve peanuts from braising liquid and serve warm or tepid. Store leftover peanuts in their stewing liquid in the refrigerator.