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
- 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
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.