Ingredients
- Raw peanuts: 1 kg (with red skin).
- Salt: 2 to 3 tablespoons (dissolved in a little water).
- Fine sand (traditional method): Clean, sifted fine sand (it serves as a heat conductor).
- Note: If you do not want to use sand, you can use a large amount of coarse salt instead.
Instructions
- Prepare the peanuts: Place raw peanuts in a large bowl. Sprinkle them with the water-salt mixture and stir well so that each peanut is lightly coated. Let them dry for about 5 to 10 minutes.
- Heat the sand: In a large, heavy-bottomed pot (like a cast iron pot), add the clean sand. Heat the sand over medium-high heat, stirring occasionally, until very hot.
- The fence: Add the salted peanuts to the hot sand. Stir constantly with a large wooden spoon. The sand helps distribute the heat evenly around each seed.
- Monitor coloring: Continue stirring for about 15 to 20 minutes. You will hear the peanuts begin to “crackle.” Take a few out, let them cool for a moment and check if the skin comes off easily and if the seed inside is golden brown.
- Sieving: Once the peanuts are cooked, use a metal sieve (colander) to remove them from the pot, shaking well to get all the sand back into the pot.
- Cooling: Spread the hot peanuts on a flat tray to cool completely. They will become much crunchier once they are no longer hot.
- Storage: Store them in an airtight container or glass jar to keep them fresh and crispy.