Fried Peanuts Recipe

Rinse and Dry

If peanuts are dusty, place the raw peanuts in a colander and rinse briefly under cold water. Drain well and spread on a clean kitchen towel or baking sheet. Pat dry thoroughly with another towel; excess surface moisture will cause oil splatter during frying.

Measure Seasonings

Combine the kosher salt, sugar (if using), smoked paprika and cayenne (if using) in a small bowl and stir to mix. Set aside near the stove for quick use.

Bring 1 cup water to a gentle simmer in a medium saucepan. Add the peanuts and simmer for 4–6 minutes to slightly plump them and remove some raw beany flavor. Drain thoroughly in a colander and let sit for 5 minutes to lose most surface moisture. Pat again if necessary.

Heat Oil

Pour about 1 cup vegetable oil into a heavy-bottomed skillet or Dutch oven so there's about 1/2 inch depth. Heat over medium-high until the oil reaches 325°F (160°C) on a thermometer. If you don't have a thermometer, test by dropping one peanut in — it should sizzle steadily but not violently.

Fry Peanuts

Working in one even batch (do not overcrowd), carefully add the peanuts to the hot oil with a slotted spoon or spider. Stir gently and continuously to keep them moving and to promote even browning. Fry for 4–6 minutes, until the peanuts are golden-brown and aromatic. If you blanched first, they may brown faster—watch closely to avoid burning.

Drain

Using the slotted spoon, transfer the fried peanuts to a plate or baking sheet lined with paper towels to absorb oil. Let them rest 2–3 minutes; they will continue to crisp as they cool slightly.

While the peanuts are still very hot and slightly oily on the surface, sprinkle the prepared seasoning mixture over them and toss with a spatula or shake the baking sheet to coat evenly. If using, add the teaspoon of neutral oil to help the dry seasoning adhere and toss again. Taste and add extra salt to taste.

Spread the seasoned peanuts in a single layer on a cooling rack or baking sheet to finish cooling completely (about 15–20 minutes). They will crisp as they cool. Once cool, store in an airtight container at room temperature for up to 2 weeks.