I know, you’re like Whaa??

Yup.

I know, it’s totally easy to go and buy a thingie of peanuts from, like ANYWHERE, but I was reading Marcus Samuelson’s cookbook – which is awesome by the way – and I came across his recipe for BOILED PEANUTS.

I’ve been fixating on them ever since reading that recipe, like a week ago.

I don’t merely mean *thinking* about them. I mean FIX.ATE.ING.

I bought peanuts in bulk from the Chinese market this week and I’ve been trying to make/find the time ever since – especially because the recipe takes 6 hours to make. SIX. You soak the peanuts – IN their shells – for an hour, then you BOIL them for FIVE HOURS. 5. Five.

New.Favorite.Snack.

End result?

You can’t come over and eat my peanuts. Mine.

*sheesh* I feel like my toddlers stomping around the house declaring everything as MINE. But seriously? Don’t come over. I’m eating these.

Num num num

Marcus Samuelsson – I salute you!

Boiled Peanuts by Marcus Samuelsson

PRINTABLE RECIPE HERE
Ingredients:

2 lbs Peanuts, with shells

1/3 cup Sugar

2 Bay Leaves

1/4 cup Salt

1/2 teaspoon Coriander Seeds, I used freshly ground

1 Scotch bonnet chile, seeds and ribs removed, chopped **I didn’t use, I’m wimpy regarding spices

1/4 teaspoon Garlic Powder

1 Tablespoon Sea Salt

1/2 teaspoon MILD Chili Powder

How To:

1- Rinse the peanuts, then place in a large pot, cover with cold water, and let soak for 1 hour. **Peanuts float, so I weighted them down by putting a bowl over them and filling that with heavy things.

2- Strain the peanuts and return to the pot. Cover with cold water, add the sugar and bay leaves, and bring to a boil. Boil for 5 hours, or until the texture resembles that of a bean, adding water as needed to ensure the peanuts are fully covered. Strain. Transfer to a large bowl. Remove and discard the bay leaves. **I had to keep adding A LOT of water. Every 20 minutes or so I had to add another kettle full of water. ALSO – stir often so all the beans get some boiling action.

3- Toss with the salt, coriander seeds, chile, garlic powder, sea salt, and chili powder. Serve.

**YES – You put the whole bean, shell and all, into your mouth and chew. You spit out the shell. It’s more fun to do this outside, preferably someplace you don’t care about, so you can leave the soggy shells where they fall. Or maybe you’re more fastidious than I am. Yeah. You probably are. That’s a good thing.  *Sigh* …I suck at cleaning.