Mongolian Fried Peanuts Recipe

• ½ pound raw, red-skinned Peanuts
• 1 tbsp Szechwan Brown Peppercorns
• 1 tbsp Star Anise
• 1 tbsp Coarse Salt
• ½ tsp Water
• 2½ cups Water
• 3-4 cups fresh Peanut Oil

• Combine peppercorns, star anise, salt, and water in a medium sized saucepan and bring to boil.
• When it starts boiling, reduce the heat and simmer covered for 5 minutes.
• Toss in the peanuts and stir to combine. Cover again and cook for 5 more minutes.
• Remove the pot from heat and leave it covered for 10-12 hours.
• Drain the peanuts in a colander and pat dry. Spread in a large jelly-roll pan.
• Bake at 350 degrees F for 30 minutes, shaking the tray occasionally.
• Rotate the tray and bake at 300 degrees F until the nuts are almost dry.
• Remove from the oven and transfer into a bowl for cooling.
• Take an absorbent food-grade brown paper and coarse kosher salt in a metal strainer.
• Heat oil in a skillet and fry the peanuts until brown on all sides.
• Place them in the absorbent paper to absorb excess oil.
• Serve immediately or cool completely. Keep in an air-tight container to retain for longer duration.