Schronce’s Fried Peanuts

30 minutes

30 minutes

Gordon Schronce says that the key to success in frying peanuts is to keep watch. Peanuts can go from almost done to overdone in a minute. They continue to cook after removal from the oil, so it is critical they be removed immediately when the indicator peanuts turn beige as noted in the recipe.

Different peanuts behave different ways. Some are larger, not as fresh or have a higher oil content than others. “It’s not a science; you have to get the feel of it,” Gordon Schronce said. 1 quart shelled raw red peanuts and/or black peanuts

Line a rimmed baking sheet with paper towels and set aside.

Peel the skin off 8-10 red peanuts. Soaking the peanuts in water for a few minutes will facilitate this. The skins will wrinkle and be easy to remove. These will be your“indicator peanuts.”They will turn from white to beige when the peanuts are done. The black peanuts have a darker blush underneath the skin and cannot be used for this purpose.

In a large frying pan, mix skin-on red and black peanuts together with the indicator peanuts. Barely cover with canola oil and put the pan on a burner on high heat. When the oil gets hot, turn the burner to medium. Keeping them too hot will make the skins pop and splatter oil.

Gently stir the peanuts as they cook. Do not leave them unattended. In about 15 minutes, the indicator peanuts will turn beige. At that point, remove the peanuts from the oil immediately and spread on prepared cookie sheet. Sprinkle generously with salt. Serve warm or at room temperature.