Mongolian Fried Peanuts
- 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.