My Mom’s Extra Crunchy Five Spice Roasted Peanuts are a specialty that my mom perfected over the years ~ it’s a treasured heirloom recipe.
My Mom did not know how to cook when she first got married, but quickly picked it up once she realized how much fun it really was. She even learned to make flakey Danish pastry, hand spun Chinese spring roll wrappers, and boneless stuffed duck (I have yet to master any of these recipes). She and my Dad used to prepare elaborate multiple-course Chinese meals for their friends, with each of them preparing their specialty dishes.
There were also recipes like these Extra Crunchy Five Spice Roasted Peanuts that my Mom perfected over the years. Although the recipe appears simple, the method my Mom discovered quite by accident, resulted in extra crunchy peanuts one day. She found that by boiling the peanuts before roasting them, that the peanuts acquired a firmer and crunchier texture that my Dad prefers.
The peanuts are then slow roasted in the oven for a couple of hours, before letting them sit in the oven overnight with the heat turned off.
This recipe is easy to make, although it takes a bit of time for the peanuts to acquire their ultimate crunchiness. The key is low and slow roasting in the oven, even leaving them overnight in the oven to finish off their roasting. Now that I have the recipe, I can make these peanuts and send them to my mom and dad.
I’m sharing my Mom’s Extra Crunchy Five Spice Roasted Peanuts for this month’s Recipe Redux Theme “A Nutty Nut Day.” Today is National Nut Day so we’re all sharing healthy recipes featuring nuts.
Mom's Extra Crunchy Five Spice Roasted Peanuts
Ingredients
- 4 cups raw shelled peanuts skin on
- 2 cups water
- 1 tablespoon sea salt
- 2 tablespoons organic sugar
- 1 teaspoon Chinese five spice powder
- 2 teaspoons garlic powder
Instructions
- Put water, salt, sugar, five spice powder and garlic in a large pot. Stir to mix well and bring to a boil. Add peanuts and mix well with liquid. Bring to a boil again; reduce heat to medium and continue cooking for 5 minutes. Turn heat off and leave peanuts in the pot for 1/2-1 hour, stirring 2-3 times; drain.
- Preheat oven to 325 degrees. Spread boiled peanuts on Silplat lined baking sheet and roast for 30 minutes, stirring once or twice. Reduce heat to 250 degrees and continue roasting for 1 1/2 - 2 hours, stirring the peanuts once or twice, checking for brownness. Turn off oven, open the oven door for 5 minutes to lower the temperature, and leave the peanuts in the oven another hour or two, or overnight to crisp up.
My Mom’s Beijing Biscuit “Shao Bing” Recipe (北京燒餅) – An Heirloom Recipe
18
Momofuku Roasted Asparagus with Poached Egg and Miso “Butter” Sauce Recipe (Power Food)
18
This is my kind of snack! And I love this recipe. I never would’ve thought of boiling, then baking. Must try!
I bet these are very addicting! I love Chinese five spice powder- will definitely be giving these a try.
These are addicting :). Hope you enjoy them!
I made these peanuts last week and they were a hit, will make again tomorrow. Thanks for this delicious recipe.
Maria – I’m so glad you enjoyed my mom’s crunchy peanut recipe! I’ve got to make a batch and send it to her.
Happy Nut Day Jeanette! 🙂
Thanks so much for these five spice nuts – these are perfect for holiday gifting too!
Shashi – these would be a great holiday gift!
Since these sound so good I’ll gloss over that fact that peanuts are NOT nuts 😉 Hahahahaha!
Haha – I always think of peanuts as nuts – but you’re right, technically they are a legume 🙂
Oh Jeanette I love these and love even more hearing about your mom. I always want to try five spice in different recipes, I bet these smell delicious!
Thanks Aggie – these are my mom’s specialty.
Yum! I love how easy this is, and, even better, you’re sharing your mom’s recipe.Can’t wait to make this!
EA – these are easy to make – they just take some patience because they need to be slow roasted and left overnight in the oven for the crunchiest result.
I have a feeling these could be making an appearance in my house very soon! I love that you hve your mom’s recipe…it’s so special. Thanks for sharing with us!
I hope you have a chance to try these Rachel!
I am very sure these 5 spiced peanuts are addictive, Jeanette. I am saving this to try as soon as I get some raw peanuts.
It’s really hard to eat just a few – I have to give some away just so I don’t eat them all 🙂
Nuts are my daily snack pick-me-up. LOVE these flavors!
This looks amazing! I love peanuts with all kinds of different spices. It never occurred to me to make them myself!
I have never seen this chinese 5 spice powder here in Switzerland…. I will try to find something similar and give it a try 🙂
this looks great love the flavor of 5 spice
Hi Jeanette,
I’m actually making these right now ……they are baking in the oven and the kitchen smells delicious!!
One question though, should the oven door be left open, or closed when you leave the nuts in the oven overnight to get crunchy ?
Thanks for another yummmy recipe.
Sandra
Hi Sandra,
I think I left the oven door open just a crack when I made them so they wouldn’t get too brown. Hope you enjoy my mom’s recipe!
Jeanette
These taste amazing! Just made them last night and the house smells great. Wondering how long you think these can keep and how to best store them. Thank you for sharing the recipe!
So glad you enjoyed my mom’s peanut recipe! These should keep for at least several weeks in a covered jar or container.
I cannot find Chinese Five spice where I live in Africa. Can you tell me the 5 spice ingredients just in case I happen to have them or can find some of them? Thank you. I can get plenty of raw shelled peanuts so would like to try this!
Here is a recipe I found for homemade five spice powder: https://www.feastingathome.com/chinese-five-spice/