I flew back to Taiwan to learn my grandma’s FAMOUS ROASTED PEANUTS.
I am not kidding when I say these are the BEST Roasted Peanuts you will ever try, and I got all her secret tips!
Every time I go back to visit my grandma, I would bring bags of her roasted peanuts back from Taiwan. You can add the roasted peanuts on top of rice, salad, or noodles, or even enjoy it on its own.
My grandma’s roasted peanuts are so famous that her neighbours would even offer to buy them from her as gifts!
It is slightly salty, crunchy, and the wok adds a slight char that makes the roasted peanuts irresistible. I like to make my grandma’s roasted peanuts in bulk since it can last for 2 months.
#1. You need A LOT of Salt.
Rather than straight pan-frying the peanuts, my grandma uses the residual heat from the salt to roast the peanuts while adding tons of flavour. I recommend using table salt instead of chunky salt.
The more salt you have, the easier it is to roast without burning the peanuts.
Don’t worry about wasting the salt, since once it fully cools down, you are able to shift and re-use it multiple times. I have a bag of salt that I use to roast peanuts. You can use the salt at least 10 times before changing to new salt.
#2 WASH THE PEANUTS
It is important to wash the peanuts to not only clean them, but the water will help balance the salt’s heat, which helps evenly roast the peanuts.
The water will also help the salt stick to the peanut, which helps adds flavor. After you rinse the peanuts, drain them, and add them straight to the heated salt.
#3 ARM WORKOUT
To prevent the peanuts from getting burnt, it is important to keep stirring for 13 minutes. YES, it is a workout, but trust me, the results will be so worth it, the best-roasted peanuts you will ever try!
Once the peanuts are slightly red and your house smells amazing, the roasted peanuts are ready! Let them fully cool down for around 10 minutes before giving them a try!
DO YOU WANT MORE EASY RECIPES? HERE ARE SOME OF MY GO-TO RECIPES THAT YOU WILL LOVE!
- Agedashi Tofu (EXTRA Cripsy in 20 Minutes)
- Creamy Air-Fried Mushrooms (10 Minutes!)
- 10-Minute Spicy Noodle
- Air Fryer Miso Glazed Salmon
Ingredients
- 2 cups de-shelled raw red-skin on peanuts
- 4 cups Salt
- In a large wok, add 4 cups of salt. Turn the heat to medium-high, and stir till the salt is warm.
- Once warm, rinse the peanuts, drain, and add the peanuts to the heated salt.
- Keep sautéing and stirring for 13 minutes or until peanuts become slightly red, and the house smells amazing. It will be hard to stir and sauté at the beginning since there is water, but after 5-8 minutes, it should be a lot lighter and easier to stir-fry.
- Turn the heat off, sift the peanuts, and let them evenly rest on a piece of parchment paper for 10 minutes or until fully cooled down.
- Store in an air-tight container.
Grandma’s FAMOUS ROASTED PEANUTS
I flew back to Taiwan to learn my grandma’s FAMOUS ROASTED PEANUTS. I am not kidding when I say these are the BEST Roasted Peanuts you will ever try, and I got all her secret tips! Every time I go back to visit my grandma, I would bring bags of her roasted peanuts back from Taiwan. You can add the roasted peanuts on top of rice, salad, or noodles, or even enjoy it on its own.
Prep Time10 minutes mins
Active Time13 minutes mins
Keyword: asian dessert, Asian Food, Asian Recipe Easy, Asian Recipes, Easy, easy snack, family recipe, grandma, grandmas recipe, nuts, peanuts, quick and easy recipe, QUICK RECIPES, roasted, roasted peanuts, snack
Materials
- 2 cups de-shelled raw red-skin on peanuts
- 4 cups Salt
Instructions
In a large wok, add 4 cups of salt. Turn the heat to medium-high, and stir till the salt is warm.
Once warm, rinse the peanuts, drain, and add the peanuts to the heated salt.
Keep sautéing and stirring for 13 minutes or until peanuts become slightly red, and the house smells amazing. It will be hard to stir and sauté at the beginning since there is water, but after 5-8 minutes, it should be a lot lighter and easier to stir-fry.
Turn the heat off, sift the peanuts, and let them evenly rest on a piece of parchment paper for 10 minutes or until fully cooled down.
Store in an air-tight container.
Notes
Don’t worry about wasting the salt, since once it fully cools down, you are able to sift and re-use it multiple times. I have a bag of salt that I use to roast peanuts. You can use the salt at least 10 times before changing to new salt.
