Raw peanuts are much cheaper than fried ones, but they do not have quite pleasant organoleptic qualities. It has a soapy taste, though not very pronounced, and is also covered with a film, which is not only unpleasant to the taste, but also negatively affects the work of the gastrointestinal tract. If you know how to fry peanuts in a frying pan, you can prepare a tasty and healthy product at home, while significantly saving.
Cooking Features
The process of frying peanuts in a pan has its own subtleties. If you know them, then the finished dish will turn out delicious and meet the expectations.
- The quality of raw materials invariably affects the quality of the finished dish. Salt, sugar and heat treatment will not save, if initially the peanuts turn out to be rotten or moldy. Therefore, the first thing you need to clean the kernel from the shell and bust, throwing away all the nuts that have a greenish tint, covered with mold or, conversely, shriveled and dried. If you leave them, then roasted peanuts will taste bitter and have properties harmful to the body.
- After peeling a peanut from the shell, the question will inevitably arise how to clean it and from the film shell, since it has a negative effect on digestion and it is unpleasant to eat. The easiest way to rid peanuts of unnecessary film is to fry it in a pan until the husk is cracked. After that, you need to wrap the nuts in a towel and grind between the palms - the husks will be removed from the kernels themselves, so all that remains is to unfold the towel and select the ready, already completely cleaned peanuts. Another way is to soak the nuts for 5-10 minutes in hot water, then remove, dry and rub between your palms. The remains of the husk will have to be removed manually. The choice of peanut cleaning method depends on the recipe.
- Not any frying pan is suitable for roasting peanuts, especially since some recipes do not involve the use of butter due to the fact that there is enough fat in the nuts. Therefore, only thick-walled pan with high-quality non-stick coating is suitable for roasting peanuts.
- It is not necessary to fill a full frying pan of nuts - they are more qualitative and will fry faster if they cover the bottom with a thin layer. So it is better to be patient, divide the prepared peanuts into several pieces and fry them gradually.
- Peanuts will not burn and will fry evenly, if it is constantly mixed. It usually takes no more than a quarter of an hour. The readiness of the peanuts can be determined by putting a couple of nuts and tasting them, or even breaking them: the finished peanuts will have an appealing ruddy hue.
- It’s not worth trying a peanut right after it is removed from the pan, since it is very hot, and you can get negative instead of positive emotions, hurrying.
Salt and sugar will help to reveal and emphasize the taste of ready-made peanuts, but they should be added in limited quantities.
Peanuts with salt
Composition:
- raw peanuts (peeled from the shell) - 0.5 kg;
- salt (fine) - 5 g.
Method of preparation:
- Enume the shelled nuts, wash and dry thoroughly with a towel.
- Pour the nuts into a large frying pan and set it on a slow fire. Warm the nuts for two or three minutes, so that they completely dry, stirring and making sure that the peanuts, first located at the edges of the pan, gradually move to the center. This will ensure even roasting, as in the center of the heat is usually stronger.
- Slightly increase the intensity of the flame and continue to fry the peanuts, without ceasing to mix, 10-15 minutes until cooked.
- Sprinkle the peanuts on a dry, clean towel, lift its edges so that the peanuts are well wrapped. Rub between your hands to free the kernel from the husk.
- Unroll the towel and return the nuts to the pan.
- Salt, stir and heat in a frying pan for 2-3 minutes.
- Pour the finished peanuts in a paper bag and leave them for at least 15-20 minutes. After that, peanuts can be poured into a dry saucer and serve. You can store it in the same paper bag for a month.
Salty peanuts will appeal to those who are not too fond of sweets. Also, it is excellent as a snack for foam beer. Try serving salted peanuts to sweet tea or coffee: this combination will emphasize the taste of peanuts and the taste of coffee.
Salted peanuts fried in butter
Composition:
- peanuts - 0.5 kg;
- water - 0, 5 l;
- salt - 10-20 g;
- vegetable oil - 50 ml.
Method of preparation:
- Prepare the peanut by sifting it well and washing it.
- Heat the water and mix it with salt. If you like salty and intend to use peanuts as a snack for beer, then you can take more salt. If you only need salt to slightly accentuate the taste of the nuts without making them very salty, then take it smaller.
- Pour the salted nuts in the salt solution and leave them in it for half an hour.
- After the specified time, drain the water, clean the peanuts from the husk and pat dry with a towel.
- Heat the pan, pour half the oil on it, spread it over the surface with a thin layer. Pour out half of the peanuts and fry them in a frying pan for 12-17 minutes. Pour into a paper bag.
- In the same way, fry the remaining peanuts and also put them in a paper bag.
There is such a peanut in 20 minutes. Store it preferably in a paper bag in a dry place for up to 30 days. This recipe allows you to cook evenly salted peanuts.
Peanuts in powdered sugar
Composition:
- peanuts - 0.5 kg;
- icing sugar - 50 g.
Method of preparation:
- Freed from the shell peanuts pour boiling water for 5 minutes.
- Remove the nuts and peel them. Dry well with a towel.
- Put in a frying pan and fry for 12-17 minutes (until ready).
- Sprinkle powdered sugar over peanuts, mix well and pour into a dry bowl.
Roasted peanuts in icing sugar is easy to prepare, it will appeal to sweet teeth. If you don’t have powdered sugar, put two tablespoons of granulated sugar into a coffee grinder and grind it. The shelf life of such peanuts in a dry place is up to 4 weeks.
Caramelized Peanuts
Composition:
- peanuts - 0.5 kg;
- granulated sugar - 125 g;
- butter - 50 g.
Method of preparation:
- Soak peanuts in hot water for 5-10 minutes, peel and dry thoroughly.
- Put a piece of butter on the pan. When it is melted, pour sugar to it and, while stirring, wait until the sugar becomes caramel in color.
- Pour peanuts into the pan and fry them for 8-12 minutes.
- Pour into a bowl. After the peanut has cooled, break it or cut it into pieces and serve as a dessert to tea.
The delicacy prepared according to this recipe is better to eat freshly prepared, then it will no longer be so tasty, and its shelf life will not be too long - up to 7 days.
Frying peanuts in a frying pan is a snap; it takes a little time from the hostess. Meanwhile, home-cooked sweet or salty peanuts are much cheaper, tastier and healthier than purchased.
