My Mom’s Extra Crunchy Five Spice Roasted Peanuts are a specialty that my mom perfected over the years ~ it’s a treasured heirloom recipe.
My Mom did not know how to cook when she first got married, but quickly picked it up once she realized how much fun it really was. She even learned to make flakey Danish pastry, hand spun Chinese spring roll wrappers, and boneless stuffed duck (I have yet to master any of these recipes). She and my Dad used to prepare elaborate multiple-course Chinese meals for their friends, with each of them preparing their specialty dishes.
There were also recipes like these Extra Crunchy Five Spice Roasted Peanuts that my Mom perfected over the years. Although the recipe appears simple, the method my Mom discovered quite by accident, resulted in extra crunchy peanuts one day. She found that by boiling the peanuts before roasting them, that the peanuts acquired a firmer and crunchier texture that my Dad prefers.
The peanuts are then slow roasted in the oven for a couple of hours, before letting them sit in the oven overnight with the heat turned off.
This recipe is easy to make, although it takes a bit of time for the peanuts to acquire their ultimate crunchiness. The key is low and slow roasting in the oven, even leaving them overnight in the oven to finish off their roasting. Now that I have the recipe, I can makethese peanuts and send them to my mom and dad.
I’m sharing my Mom’s Extra Crunchy Five Spice Roasted Peanuts for this month’s Recipe Redux Theme “A Nutty Nut Day.” Today isNational Nut Day so we’re all sharinghealthy recipes featuring nuts.
Source: Jeanette’s Healthy Living