Naomi Duguid

Chopped Roasted Peanuts

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Preparation info
  • Makes a Scant

    1 Cup

    • Difficulty

      Easy

Appears in
top 1000Burma: Rivers of flavor
Burma

By Naomi Duguid

Published 2012

  • About

These are handy to have when you are making Burmese salads, so it’s worth making a cupful or more at a time and storing them in a jar. Buy raw peanuts (in their papery skins or not, it doesn’t matter)—you’ll find them in Asian groceries and health food stores.

Ingredients

  • 1 cup raw peanuts, with or without their papery skins

Method

Place a cast-iron or other heavy skillet over medium heat, add the peanuts, and cook, stirring them frequently with a wooden spoon or spatula to prevent burning. Adjust the heat if necessary so they toast and change color gradually, in patches; as they heat up, the skins, if still on, will separate from the peanuts. When they have firmed up a little and are dotted with color, remove from the he