Boiled Peanuts with Chile Salt
Fresh or raw peanuts slowly simmered with coriander seeds and seasoned with a spicy chile-salt mixture. These tender, salty peanuts make for an addictive snack with a kick of heat from Kashmiri chile powder.
Ingredients
- •4 cups fresh (green) or raw (unroasted) shell-on peanuts (about 11.5 oz.)
- •4 tsp kosher salt
- •2 Tbsp coriander seeds
- •1 Tbsp flaky sea salt
- •1½ tsp red chile powder
- •Kashmiri chile powder
Cooking Instructions
- 1.
Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.
180 min
- 2.
Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4-41/2 hours if raw. Drain; let cool.
270 min
- 3.
Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.
5 min
- 4.
Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.
5 min
