Homemade Blister Peanuts recipe
Another peanut recipe! Last week boiled, this week fried! So, hubby loves blister peanuts. They're crispy and salty and really excellent, plus peanuts have a nice low glycemic index, so it makes them a great snack for him. But they're actually pretty tough to find in stores around here. He used to snack on them a lot growing up in Houston, but they're not quite as widespread here in Ontario. We do have access to raw peanuts though, so we thought we'd figure out how to do them ourselves! turns out, it's easier than we thought.
So, for the initial soaking, don't salt the water, because the salt will denature whatever oil you're using. Season them just after they come out of the oil, and add whatever flavours you like. We just salted ours, with a very nicely fine ground salt, but you could use any sort of flavouring. They'd probably be delicious with curry or Cajun seasoning! As for oil, you can use any high smoke-point frying oil, like canola or grapeseed, but we had peanut oil on hand, so we used that! Does that make these confit peanuts?
Anyway, be very careful with the peanuts in the oil. They cook very fast, and they don't show a whole lot of colour until they start to dry and cool. They definitely take under 4 minutes, and depending on how toasty you want them, under 2 minutes!