Coated peanuts are popular titbits usually served with others such as chinchin or Ghana chips at parties. They’re very addictive and the great thing about them is that the flavours can be adjusted to suit ones taste and preference. For this post, I went for a mildly spicy and sweet coating.
Mildly Spicy & Sweet Coated Peanuts Copy
- 200g Raw Peanuts
- 2 Cups Boiling WAter
- 125g Plain Flour
- 100g Granulated Sugar
- 1/2 Tsp Black Pepper
- 1/2 Tsp White Pepper
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Cardamom
- 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1 Egg
- 50ml water
- Oil for deep frying
- Blanch peanuts in boiling water and boil for 3minutes. Drain and spread peanuts on a tray lined with kitchen paper. Let the peanuts dry for some couple of hours, preferably overnight.
- In a bowl, place the flour and spices and mix together. Set aside 50g of the flour mix for dusting. To the remaining flour mix, whisk in the egg and water to form a thick paste.
- Add spoonfuls of the paste to the nuts. Mix until well coated. Add more paste if necessary.
- Add a dusting of flour to the nuts to help separate them. Sieve off excess flour before frying
- Heat up the oil until very hot. Check the temperature buy adding a small piece of nuts. Once this floats and start to brown, the oil is ready to use. Fry on low heat.
- Fry the nuts in small batches. Break up any bunched up nuts to ensure even cooking. As it cools down, they get crunchy and a shade darker. So be careful not to over fry the nuts as they’ll get burnt.
- Once cooled store in an airtight container. Serve with other snacks such as corn & plantain chips.