Ingredients
The following ingredients have 4 Servings
- 2/3 cup raw peanuts with skin
- 1/4 cup full-fat coconut milk
- 1/4 cup sugar
- 1/2 tsp liquid smoke (optional, for a smoky flavor)
- 2/3 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 3/4 cup oil (for frying)
- 1/4 tsp smoked paprika
- 1/8 tsp ground chili
Instruction
- Prepare the syrup: add the full-fat coconut milk and sugar to a small saucepan. Heat over medium heat, stirring regularly until it comes to a boil. Remove from heat, and stir in the liquid smoke. Let cool a little bit while you prepare the flour coating.
- To a medium size mixing bowl, add the flour, cornstarch, onion powder, salt, and garlic powder. Whisk until combined.
- Add the raw peanuts to a large mixing bowl. Pour about one tablespoon of the syrup over the peanuts and shake the bowl to coat. Next, add a couple of tablespoons of the flour mixture over the peanuts and shake again to coat the peanuts evenly. (I cover the mixing bowl with a plastic film while shaking to prevent peanuts from jumping out of it.)
- Repeat the same process 4-5 times: add syrup, shake to coat. Then add flour and shake again. The peanuts will have a thick coating of flour once you have used up all the syrup and flour.
- Heat the oil in a deep saucepan, or skillet over low-medium heat. Once hot, add half of the peanuts and fry for 6-8 minutes, or until golden brown. Note: do not heat over medium-high heat otherwise the coating will brown too quickly and the peanuts will not cook inside.
- Remove the peanuts from the oil using a slotted spoon and transfer to a plate lined with a kitchen paper towel to remove excess oil. Repeat with the remaining peanuts.
- Finally, sprinkle smoked paprika and chili over the fried peanuts and stir to coat. Let cool completely and enjoy!
- Crunchy peanuts will keep for up to 1 week at room temperature in an airtight container.
