This delicacy has a huge number of fans. It is useful and always appropriate: whether you watch TV shows, friendly gatherings or lack of time to have a snack on the road. In a way, toasted nuts replaced seeds. Only with nuts everything is much nicer, more tastes and less garbage. In order not to have a shortage of ready-made snacks, you need to learn and remember how to roast peanuts in a pan. Let's get started right now. But first, we will announce the unshakable rules for the competent preparation of peanuts.
Rules to ... fulfill them
Remember the most important thing: whenever you decide to cook this appetizer, before you fry the peanuts in a pan, you must carefully wash it from dust and sand.
The second rule is no less important, and they should not be neglected. Do your best to remove the pink film from each seed. If you miss this necessary point, this seemingly harmless peel will spoil the whole impression of ready-made nuts. And the point here is not only the aesthetic side of the issue.
The third rule. Before you properly roast peanuts in a pan, you need to find the very perfect dishes. It should have a thick, evenly warming bottom. This is to prevent nuts from burning.
The other details of how to roast peanuts in a pan are described in the article.
Classic roast
When I wanted to roasted peanut kernels cooked on my own, where to start? With a good quality product selection. Your mood and the mood of those whom you will treat with nuts depends on how peanuts are roasted in a pan and what its final taste will be. Therefore, we select instances that are not broken, rotten, and without wormholes (such small, even holes directly in the shell). These rules mainly apply to those who purchase whole, not peeled nuts.
Component Preparation
Before roasting peanuts in a pan, it will be correct to inspect the product again. If the spoiled ones somehow leaked to you, we get rid of them. We destroy the shell, in which, like peas, several pinkish round grains already familiar to us are hidden. We wash these nuts in cold water. Better in flowing, if not, then in several waters - to clean.
We spread the nuts on a clean cloth towel. All remaining liquid should be absorbed into it. Blot nuts to speed up the process.
Heat treatment process
Now about how to fry peanuts in a skillet in a husk so that it eventually disappears. Pour dried nuts into the dishes. Turn on the average temperature. Gradually, the pan and contents will start to warm up. Oil is not required in this method. Layer of nuts one, maximum two. In general, do not fall asleep a lot so as not to complicate the process. Arm yourself with a nut mixing tool. It can be a wooden spatula or an ordinary tablespoon.
Residual moisture leaves the peanuts with occasional stirring. Soon, peanuts will begin to flake flakes. Outside, it will be golden. The whole process takes about twenty minutes. Sometimes a little more or less. Everything will directly depend on a serving of nuts.
Roasted walnut without additives is ready. You can wait for cooling and peel off the skins that did not have time to fall off. But you can already start tasting: scales on round beans will not do harm.
How to fry peanuts in an inshell pan
This processing option has its fans.
Learn about the details of making such peanuts:
- As usual, we get good quality nuts that do not have cracks in the shell and without rot.
- First we wash away all the strong and visible impurities on the shell. Then pour unpeeled peanuts into a deep bowl and completely fill with water. We wait 20-40 minutes, depending on the degree of contamination of the product. Then we drain the water.
- We spread it on a cloth. We soak.
- Before frying peanuts in a pan, it will be correct to dry it in the oven.
Walnut drying
We heat the oven to the value of the temperature corridor of 180-200 degrees. The nut tray must have a dry surface. It does not need to be lubricated. Pour peanuts on a baking sheet in one layer. We send into the bowels of a warmed oven. Keep nuts inside a hot oven for 8-12 minutes.
Roasted peanuts
We heat a suitable frying pan. Having removed the nuts from the oven, immediately send them for further frying. With continuous stirring, cook in the shell at a moderate temperature. Be sure to ensure that the sides are not burnt.
After ten minutes of processing, do not leave nuts in a hot bowl. Place baking paper, a towel or parchment on a large plate or tray. Pour hot peanuts onto this litter. Wait fifteen minutes and check the nuts for readiness by pressing on the shell. If it is fragile, then the nuts are a success.
Homemade Salted Nuts
But how to roast peanuts in a pan with salt.
Consider all the little things that accompany the process:
- We acquire the basis for a snack of excellent quality. As mentioned above, in good nuts there is no place for rotten, wormy and moldy. Choose for yourself: nuts in the shell or a product exempted from the shell.
- Rinse the beans with addiction in any case. Pure nuts begin to cook.
For half a kilogram of peanuts without shells, we need 7-20 grams of table salt of very fine grinding. Most importantly, salt should not contain iodine supplements. Therefore, the iodized product is set aside.
Pan peanuts with salt: step by step cooking
Peanuts were selected, acquired, sorted and even thoroughly washed beans. What should be the next steps in order to get a tasty, salty snack?
- Dry nuts from excess liquid. We do this as described above in the article. It is more convenient to use a cloth towel.
- At a minimum temperature, heat the frying pan with a thick bottom. Warming up time - 2-3 minutes.
- Place the kernels in a pan and heat them for three minutes. Add a little temperature and fry for another 10 minutes. Remember to tear nuts using a spoon or spatula. Soon, the husk will begin to exfoliate.
- Turn off the stove. Pour peanuts into a wide bowl, it can be a tray or even a basin covered with baking paper. Cool the kernels.
- And now the most important and at the same time not very pleasant part of the work: we must exfoliate all exfoliated shells of grains. If you do not carry out this procedure, as a result, the shells will disappear themselves, but at the same time the salt in which we will roll the nuts will also disappear. In general, it’s not quite what we are counting on. Therefore, with zeal we free the cores from the cover.
- Having completed the task, we again set the pan to heat for three minutes. Pour oil on the bottom of the dishes. It must be a non-aromatic vegetable oil. The oil is hot enough.
- Pour walnut kernels and immediately begin to mix them. Thus, each nut will receive its portion of oil. Cook over medium heat. We make sure that the nuts do not burn.
- The golden color of the nuts and the familiar aroma make it clear that you need to complete the preparation of snacks. This will happen approximately 10 minutes after the start of frying.
- Pour salt and mix. It should stick to an oily invisible layer.
- Turn off the stove. The pan is moved to the stand. We’ll not cover it completely. Five minutes later, and remove it. Mix the finished snack again. You can start to feast on homemade nuts in salt.
In sweet glaze
The sweet option is good in its own way. He is loved by children and adults. Cook the nuts in the icing.
Component List:
- shell-free peanuts - half a kilogram;
- sugar - 130-150 grams;
- butter - 60-80 grams.
Sequence
We repeat the points, and there will be no difficulties with how to roast peanuts in a pan.
We start by washing the cores. Then we remove excess water from them. We spread it in dishes that are resistant to temperature fluctuations. We boil water and the resulting boiling water (very cool) is poured onto the kernels in a bowl. Cover with a lid and wait at least ten minutes.
Drain the nuts. The nucleoli themselves with three hands. We do it carefully: we need the top pink scales to come off. The more we remove this peel, the tastier the final result.
Pour peeled beans. It is better to place them on a wide surface, after covering it with a cotton towel. Get wet on top. Leave the nuts to lie down and prepare the icing ourselves.
Melt the whole rate of oil in a skillet. As soon as the butter melts, lower the temperature of the plate to a minimum and pour sugar. Mix the composition.
We melt granulated sugar until the grains are completely dissolved. As a result, a slightly viscous glaze of a golden hue should be obtained, having single, brownish blotches.
As soon as the icing is ready, we send the entire norm of nuts to the bowels of the pan. It is important to mix the composition as masterly and quickly as possible. Thus, more nuts will receive their rate of glaze.
Without stopping stirring, fry the kernels in sugar icing for ten minutes. At the same time, we keep the fire so that the sweet composition does not burn much.
After the set time, rinse the plate with cool water and pour the finished sweet nuts into it. Such a snack is stored for about a week. But who has the dedication to not eat all the goodies in a shorter time?