- Use raw peanuts with the skin on – Starting with raw peanuts allows them to develop their natural nuttiness during frying. The skin is essential for helping the coating adhere properly.
- Fry over low-medium heat – Cooking at a lower temperature ensures even frying. High heat will brown the coating too quickly while leaving the peanuts raw inside.
- Avoid over-frying – Once the coating turns golden brown, remove the peanuts from the oil immediately to prevent a bitter taste.
- Customize the flavors – For a sweeter version, skip the liquid smoke, garlic, and onion powder. Experiment with cinnamon in the flour coating or add vanilla extract to the syrup for a unique twist.
- Store in an airtight container – Keep the peanuts crisp by storing them in a sealed container at room temperature.
Coated Peanut Recipe
Crunchy, flavorful, and packed with a perfect balance of sweet, savory, and smoky notes, these coated peanuts are an irresistible snack. Whether enjoyed on their own or as a crunchy topping, they deliver a satisfying bite every time.
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Servings: 6
Calories: 200kcal
Ingredients
Peanuts:
- ⅔ cup raw peanuts with skin
Syrup:
- ¼ cup sugar
- ¼ cup full-fat coconut milk
- ½ teaspoon liquid smoke optional, for a smoky depth
Coating:
- ⅔ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground chili
- ¾ cup oil for frying
Instructions
- In a small saucepan, combine the full-fat coconut milk and sugar. Place over medium heat and stir frequently, allowing the mixture to dissolve and reach a gentle boil. Once bubbling, remove from heat and incorporate the liquid smoke for an extra hint of depth. Set aside to cool slightly while preparing the flour coating.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, onion powder, salt, and garlic powder until fully blended. This ensures an even distribution of flavors throughout the coating.
- Place the raw peanuts into a large mixing bowl. Drizzle about a tablespoon of the prepared syrup over the peanuts, then shake the bowl vigorously to coat them evenly. Sprinkle a few tablespoons of the flour mixture over the peanuts and shake again, ensuring each peanut is well-covered. To prevent spillage, covering the bowl with plastic wrap before shaking can be helpful.
- Repeat this process 4-5 times—alternating between adding syrup and shaking, then adding flour and shaking. Continue until all the syrup and flour mixture are used up. By the end, the peanuts should have developed a thick, even coating.
- Heat the oil in a deep skillet or saucepan over low-medium heat. When the oil reaches the appropriate temperature, carefully add half of the coated peanuts. Fry them for 6-8 minutes, stirring occasionally, until they achieve a golden-brown crisp. Avoid increasing the heat beyond medium, as this can cause the outer coating to darken too quickly while leaving the peanuts undercooked inside.
- Using a slotted spoon, remove the fried peanuts and transfer them onto a plate lined with a paper towel to absorb any excess oil. Repeat the process with the remaining batch.
- While the peanuts are still warm, sprinkle smoked paprika and ground chili over them, tossing gently to ensure every piece is evenly seasoned. Allow them to cool completely before serving.
- For maximum freshness, store the crunchy peanuts in an airtight container at room temperature. They will remain crisp and flavorful for up to one week.
Notes
Nutrition
Calories: 200kcal
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