Boiled Peanuts
Fragrant and tender, these five-spice boiled peanuts make a simple, addictive Chinese snack, perfect for beer or tea pairing.
Ingredients
8 items- Raw peanuts in shells 500 g
- Salt 1 tbsp (15 g)
- Star anise 2 pieces
- Sichuan peppercorns 1 tbsp
- Cinnamon stick 1 small
- Bay leaves 2 leaves
- Dried red chilies 2 (optional)
- Water 2 liters
Nutrition
Steps （5 steps）
Place peanuts in a large bowl, cover with water and soak for 30 minutes. Rinse and rub peanuts, change water until clean, drain.
Transfer peanuts to a large pot. Add 2 liters water, salt, star anise, Sichuan peppercorns, cinnamon, bay leaves and dried chilies if using.
Bring to a boil over high heat, skim any foam. Reduce heat to medium-low, cover and simmer for 35-40 minutes until peanuts are tender.
Turn off heat, let peanuts cool naturally in the brine. Soak for at least 1 hour for deeper flavor.
Drain before serving. Enjoy warm or cold. Refrigerated peanuts become firmer and chewier.
Tips
Salt conservatively as brine will continue to season. Adjust spices to preference. Longer soaking yields more flavorful peanuts. Chilling gives a firmer texture.
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