INGREDIENTS

INSTRUCTIONS

Spicy peanuts are a foolproof crowdpleaser at S.B. parties and simple to
do. Make plenty as they go fast. This recipe is for 1 pound of peanuts;
you'll want to make more for a crowd, doing them in 1-pound batches (or
smaller depending on the size of your pan) so's not to crowd 'em in the
skillet, thus ensuring uniform browning.
You'll need to get shelled, skinned raw (not roasted) peanuts. Most
supermarkets around here (Virginia) carry the blanched ones in cellophane
bags, and they work fine. I buy mine in bulk when I make the odd trip to
North Carolina's Outer Banks and store them in coffee cans in my pantry or
in the freezer.
Cooking times are approximate and spices are flexible; use whatcha like. My
usual version goes something like this:
Preheat your oven to 250 degrees. Meanwhile, melt the butter in a heavy
cast iron skillet over a low to medium fire. Toss in the peanuts and all
the spices and stir thoroughly to coat the peanuts uniformly with butter
and spices They don't all have to touch the bottom of the pan, but don't
make them too deep unless you want to spend the next 15-20 minutes
constantly stirring. You can obviously do them in batches in series (one
pan) or in parallel (more than one pan). In any event, stir them
frequently, as they usually take a while to start browning but then come on
like gangbusters and will scorch if you aren't paying attention. After
15-20 minutes, the peanuts should begin taking on a nice copper tone and
are ready to finish cooking in a slow oven. The cooking time is not
critical here; the important thing is to get uniform browning and avoid
burning them. When you have achieved this, give them another stir and put
the skillet on the rack in the middle of your oven.
Open a cold beer and enjoy the pregame hype. You will want to roast the
peanuts anywhere from 30 to 60 minutes, depending on how you like them,
stirring them every 10 minutes. We like them well done, by which time they
will have a deep, mahogany hue. This takes 45-60 minutes depending on the
accuracy of your oven thermostat and the doneness you have achieved when
browning them on the stove. You will want to test them occasionally (more
than occasionally when the aroma starts beckoning to you). Be aware that
they aren't crisp when hot but become so quickly when allowed to cool.
I have done these entirely on the stovetop (no oven) in a covered skillet,
and entirely in the oven (no stovetop) with good results, but the above
method works best for me and seems to require less attention to avoid
burning.
Posted to CHILE-HEADS DIGEST V4 #279 by "Eggert, Len" <leggert@sysplan.com>
on Jan 22, 1998

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