It’s very hard to stop eating these mouth-numbing, sweet, salty, and crunchy peanuts. They’re an ideal drinking snack, or chop them up and use as a garnish on salads or noodles. Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.
Recipe information
Yield
8–10 servings
Ingredients
Five-Spice Powder
2½
20
1
20
2
2½
1
1
Peanuts and Assembly
2
¼–½
18
1
1½
1
1
Special Equipment
Preparation
Five-Spice Powder
Step 1
Toast cassia, star anise, cloves, sand ginger (if using), Sichuan peppercorns, licorice root, black peppercorns, and white peppercorns (if using) in a small skillet over medium, tossing once, until fragrant, about 3 minutes. Let cool; grind to a powder in spice mill or coffee grinder.
Step 2
Do Ahead: Five-Spice Powder can be made 1 month ahead. Store airtight at room temperature.
Peanuts and Assembly
Step 3
If using unblanched (skin-on) peanuts, place in a medium bowl and pour in water to cover. Let soak at least 6 hours and up to 12 hours. Drain peanuts, then rub off skins with paper towels if needed.
Step 4
Arrange peanuts on a rimmed baking sheet and freeze at least 2 hours and up to 12 hours (this will dehydrate the nuts so that they crisp faster when fried). If using blanched peanuts, skip the soaking and freeze directly.
Step 5
Place frozen peanuts in a wok or medium pot and pour in oil to cover by ¼". Bring to a simmer over medium heat and cook until peanuts are golden brown and float to the surface, 15–20 minutes. Using a spider or slotted spoon, transfer to paper towels to drain. Let oil cool. Transfer all but 1 tsp. oil to an airtight container; save for another use.
Step 6
Add sliced chiles, whole chiles, and whole Sichuan peppercorns to skillet with oil and heat over medium-high, stirring constantly, until fragrant, about 2 minutes (don’t let the chiles brown—you want them to stay red). Mix in peanuts, salt, sugar, ground Sichuan peppercorns, white pepper (if using), and 1 tsp. Five-Spice Powder. Transfer to a small bowl; let cool.
Step 7
Do Ahead: Peanuts can be made 3 days ahead. Store airtight at room temperature.