35 minutes
A delightful crunchy snack made with toasted peanuts, perfect for munching or adding a crispy element to your favorite dishes.
Raw Peanuts
cups
1. Toast the Peanuts
Begin by placing a cast-iron or heavy skillet over medium heat and adding the cup of raw peanuts. As the skillet warms, gradually toast the peanuts, watching for them to change color in patches. Stir the peanuts frequently with a wooden spoon or spatula, adjusting the heat as needed to maintain an even temperature and prevent any from burning.
2. Remove from Heat and Cool
When the peanuts are evenly toasted, remove the skillet from the heat. Continue stirring the peanuts for another minute to use the residual heat without over-toasting them. If you are using skin-on peanuts, blow away the loose skins over a sink or garbage can. Rub the nuts between your palms to loosen any remaining skins, then blow again to remove the last of them. Pick out any scorched nuts to ensure only well-toasted ones are used. Transfer the toasted peanuts to a wide bowl and allow them to cool for at least 10 minutes.
3. Process the Peanuts
Once cooled, place the peanuts in a food processor or a large stone or terra-cotta mortar and pestle. Process the nuts just enough to achieve a mix of coarse and fine pieces, stopping after three or four pulses in the food processor.
4. Store and Enjoy
Finally, transfer the chopped peanuts to a clean, dry jar. Make sure the nuts are completely cooled before sealing the jar to ensure they stay fresh. Enjoy your homemade Toasted Burmese-Style Peanut Crunch as a snack or use it to add a delightful crunch to your favorite dishes.
After the base crunch has cooled, drizzle melted dark chocolate over the top and allow it to set. This dessert variant could be a unique addition to ice cream or served as a sweet treat.
Introduce spices such as cumin, coriander seeds, and a pinch of garam masala. This variant would work well sprinkled over chaats or incorporated into Indian-style trail mixes.
Swap out the jaggery for palm sugar, add lime zest, and a bit of dried lemongrass. This version would be excellent as a topping for Thai salads or noodle dishes.
Combine almonds or pistachios with the peanuts, add some sumac, and swap sesame seeds for nigella seeds. This would be delightful sprinkled over hummus or mixed into a grain salad.
After cooling, drizzle melted dark, milk, or white chocolate over the peanut crunch or mix in chocolate chips before toasting for a decadent treat.
Opt for fresh, raw peanuts and ensure your sesame seeds are not rancid for the best flavor profile.
Spread the mixture on a tray with parchment paper and let it cool completely for perfect crunch.
Use a heavy-bottomed skillet and stir continuously for even toasting and a golden-brown color without burning.
Store in an airtight container and re-toast if necessary to maintain crispness.
Keep the heat on medium-low when melting jaggery or palm sugar and consider using a candy thermometer.
Comments (0)