Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 571 kcal | 162 kcal |
| Protein | 26.1 g | 7.4 g |
| Fat | 49.5 g | 14 g |
| saturated | 6.3 g | 1.8 g |
| Carbohydrate | 7.8 g | 2.2 g |
| sugars | 4.8 g | 1.3 g |
| Fibre | 8.5 g | 2.4 g |
| Sodium | 273 mg | 77 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.8 kg roasted peanuts
- 1/3 cup soy sauce
- 1/4 cup water
- 1 1/2tsp. sesame oil
- 1/2tsp. five spice powder
- 1/4 tsp. ground ginger
Instructions
- Measure the sesame oil carefully and do not round it up. It is a finishing oil, and past a teaspoon and a half it takes over everything else in the bowl.
- Stir the five spice and ground ginger into the soy and water while the liquid is still swirling. Five spice clumps the instant it meets anything wet and otherwise sits as dark specks.
- Peanuts have a papery skin that repels a marinade, so give them a full night in it and stir once before bed and once in the morning.
- Drain them and blot the tops with paper towel. A peanut holds a bead of liquid in its seam, and that seam is the last part of it to dry.
- Scatter them across mesh sheets so they are not touching. Two peanuts stuck together dry as one large nut.
- Dehydrate at 57 °C for 5 hours, turning them over at the halfway mark with a spatula rather than by shaking the tray, which sends them off the edges.
- Bite one once it has cooled: it should shatter rather than yield, and taste dry rather than savoury-damp. Peanuts feel brittle while hot and go rubbery as they cool if they came off early.
- Store them airtight and dark for a month. Soy leaves salt on every surface, and salt pulls moisture out of the air faster than the nut itself ever would.
