[CH] Souper Bowl Munchies

Eggert, Len (leggert@sysplan.com)
Thu, 22 Jan 1998 11:05:35 -0500 

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Attention Chefmad:  

Spicy peanuts are a foolproof crowdpleaser at S.B. parties and simple to
do.  Make plenty as they go fast.  This recipe is for 1 pound of
peanuts;  you'll want to make more for a crowd, doing them in 1-pound
batches (or smaller depending on the size of your pan) so's not to crowd
'em in the skillet, thus ensuring uniform browning.   

You'll need to get shelled, skinned raw (not roasted) peanuts.  Most
supermarkets around here (Virginia) carry the blanched ones in
cellophane bags, and they work fine. I buy mine in bulk when I make the
odd trip to North Carolina's Outer Banks and store them in coffee cans
in my pantry or in the freezer.

Cooking times are approximate and spices are flexible; use whatcha like.
My usual version goes something like this:

SPICY PEANUTS

1 pound shelled, skinned raw peanuts
1 tablespoon (or so) butter (you don't want them too greasy)
1 teaspoon (give or take) salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon ground cumin
ground dried chiles to taste and discretion (a CH guest list?)
(I like to use smoked habs or chipotles; yer on yer own here)

Preheat your oven to 250 degrees. Meanwhile, melt the butter in a heavy
cast iron skillet over a low to medium fire. Toss in the peanuts and all
the spices and stir thoroughly to coat the peanuts uniformly with butter
and spices  They don't all have to touch the bottom of the pan, but
don't make them too deep unless you want to spend the next 15-20 minutes
constantly stirring.  You can obviously do them in batches in series
(one pan) or in parallel (more than one pan).  In any event, stir them
frequently, as they usually take a while to start browning but then come
on like gangbusters and will scorch if you aren't paying attention.
After 15-20 minutes, the peanuts should begin taking on a nice copper
tone and are ready to finish cooking in a slow oven.  The cooking time
is not critical here; the important thing is to get uniform browning and
avoid burning them. When you have achieved this, give them another stir
and put the skillet on the rack in the middle of your oven.  

Open a cold beer and enjoy the pregame hype.  You will want to roast the
peanuts anywhere from 30 to 60 minutes, depending on how you like them,
stirring them every 10 minutes.  We like them well done, by which time
they will have a deep, mahogany hue.  This takes 45-60 minutes depending
on the accuracy of your oven thermostat and the doneness you have
achieved when browning them on the stove.  You will want to test them
occasionally (more than occasionally when the aroma starts beckoning to
you).  Be aware that they aren't crisp when hot but become so quickly
when allowed to cool.      


I have done these entirely on the stovetop (no oven) in a covered
skillet, and entirely in the oven (no stovetop) with good results, but
the above method works best for me and seems to require less attention
to avoid burning.

Len Eggert
leggert@sysplan.com

"The old man lives with his conscience
The young man lives with his dreams
While the mentally ill sit perfectly still
And live through life's in-betweens"
                          
                                 ---John Prine
 

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