A familiar snack to pick at, dau phong rang muoi duong takes only about 15 minutes. The pleasure is in the crunch and the thin salty sweet coat around each skin. The difficulty is the heat, since too far turns the peanuts bitter and too little leaves them soft.
Listen for the crackle, catch the toasted aroma and watch the skins darken to deep brown. Pull one out, and if the skin slips off easily, the batch is done. Steady stirring until the liquid has gone completely is what sets the coating.
This batch weighs about 392g, at roughly 439 calories per 100g.
Method
Heat a pan until very hot, add 300g peanuts and toast them, stirring steadily for 5 to 10 minutes, until they crackle, smell toasted and the skins turn deep brown.
Put 1 tablespoon water and 1 teaspoon salt in a small bowl and stir until the salt dissolves, then add 72g kOBE Monk Fruit Blend and stir well.
Pour the bowl into the pan of peanuts and stir steadily until the liquid has gone and the coating sits evenly around each nut.
Tip the peanuts into a colander and shake off the excess coating, then leave them to cool until crisp.
Tips
Pull one nut out to test, and if the skin slips off easily and it tastes toasted, the batch is ready.
Drop the heat to low the moment the salted sweet liquid goes into the pan, as a high flame scorches the coating before it can set.
Steady stirring until the liquid has gone completely is what sets the coating around each nut.
A shake in the colander clears the excess coating, and the peanuts turn crisp only once fully cool.
A sealed bag or a tightly closed jar keeps them for 1 to 2 weeks.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.