Crunchy, flavorful, and irresistibly addictive, coated peanuts are the perfect snack for any occasion. Their crisp, golden shell encases the nutty richness of peanuts, offering a delightful contrast of textures. This snack seamlessly blends sweet, savory, and smoky notes, making it a versatile treat that pairs well with various dips, drinks, and dishes. Whether enjoyed on their own, sprinkled over a salad, or served as a party appetizer, these coated peanuts are a must-try for those who appreciate bold flavors and satisfying crunch.
Ingredient Breakdown
The foundation of this recipe begins with raw, skin-on peanuts, which provide a deep, roasted flavor once fried. The syrup, a blend of full-fat coconut milk and sugar, binds the coating while adding a touch of sweetness and richness. For an extra layer of complexity, a hint of liquid smoke infuses a subtle, smoky undertone. The coating mixture consists of all-purpose flour and cornstarch, ensuring a crisp, light texture that envelops the peanuts perfectly. Seasonings such as onion powder, garlic powder, smoked paprika, and ground chili add depth and warmth, enhancing every bite with a balance of savory, spicy, and aromatic notes. The frying oil plays a crucial role, as a neutral, high-smoke-point oil like vegetable or peanut oil ensures an even, golden finish without overpowering the flavor of the peanuts.
Step-by-Step Preparation Guide
Making the Syrup
A well-prepared syrup ensures the coating adheres properly to the peanuts. Full-fat coconut milk and sugar are gently heated over medium heat, allowing the sugar to dissolve completely while the mixture reaches a light boil. Stirring frequently prevents scorching and promotes even consistency. Once removed from the heat, liquid smoke is stirred in, introducing a subtle smokiness that enhances the depth of flavor. Allowing the syrup to cool slightly before use prevents it from making the coating too wet.
Preparing the Coating Mixture
A well-balanced coating mixture guarantees even seasoning and a crisp bite. In a medium bowl, all-purpose flour and cornstarch are whisked together, ensuring a uniform blend. The cornstarch plays a critical role in creating a delicate crispness that prevents the coating from becoming overly dense. A combination of onion powder, garlic powder, salt, smoked paprika, and ground chili is added, infusing the coating with layers of bold flavor. Mixing the dry ingredients thoroughly before use ensures that each peanut will be evenly seasoned.
Coating the Peanuts
Layering the coating is essential to achieving the signature crunchy texture. The raw peanuts are placed in a large mixing bowl, where a small amount of the syrup is drizzled over them. Shaking the bowl helps the syrup evenly coat the peanuts without making them overly sticky. A portion of the flour mixture is then sprinkled in, and the peanuts are shaken again to create a light, even layer. This process is repeated four to five times, alternating between adding syrup and flour, gradually building a thick, well-adhered coating that fries to perfection. To minimize mess, covering the bowl with plastic wrap before shaking prevents peanuts from spilling out.
Frying to Perfection
Proper frying technique ensures a crisp, golden-brown exterior while keeping the peanuts crunchy inside. The oil is heated over low-medium heat in a deep saucepan or skillet, allowing the peanuts to cook evenly without burning the coating. To check if the oil is ready, a small piece of coated peanut can be dropped in—if it bubbles immediately without scorching, the oil is at the right temperature. The peanuts are fried in small batches, ensuring they have enough space to cook properly. Stirring occasionally promotes even browning, and after 6-8 minutes, the peanuts take on a beautiful golden hue. Once done, they are carefully removed using a slotted spoon and transferred to a plate lined with a paper towel to drain excess oil before moving on to the final seasoning.
Recipe Tips & Frequently Asked Questions
Ensuring the syrup is at the right consistency:
The syrup should be slightly thickened but not caramelized. If it’s too thin, the coating won’t adhere properly.
Preventing the coating from cracking:
Layering the syrup and flour gradually prevents cracks from forming during frying.
Adjusting spice levels:
Reduce or increase the amount of ground chili and smoked paprika to match your heat preference.
Keeping peanuts crunchy for longer:
Store in an airtight container at room temperature, away from humidity.
Can I use roasted peanuts instead of raw?
Raw peanuts work best as they fully cook during frying, while roasted peanuts can become overly hard.
How do I know when the peanuts are fully cooked?
They should turn golden brown, feel light, and have a crisp shell.
Can I bake these instead of frying?
Baking is possible but results in a less crispy texture.
How do I store leftovers to keep them crisp?
Use an airtight container and avoid refrigeration, as moisture can make them soft.
What to Serve With This Recipe
Coated peanuts are a snack that pairs effortlessly with a variety of flavors. A cold, refreshing beverage like iced tea or a citrusy soda enhances their crispiness, while a glass of beer or spiced chai complements their bold seasoning. For a more elaborate spread, they can be served alongside cheese and charcuterie boards, balancing rich, creamy flavors with their crunchy texture. They also work well as an addition to salads, adding texture to fresh greens, or as a topping for noodle dishes, offering a delightful contrast to soft textures.
Achieving the perfect coated peanut requires attention to detail, from layering the coating to frying at the right temperature. Each step contributes to a snack that is satisfyingly crunchy, flavorful, and versatile. With its balance of sweet, savory, and smoky flavors, this snack is a crowd-pleaser that can be enjoyed on its own or incorporated into various dishes. Experimenting with different seasonings or spice levels allows for endless customization, making it a go-to recipe for any peanut lover.
Ingredients
Peanuts:
⅔ cup raw peanuts with skin
Syrup:
¼ cup sugar
¼ cup full-fat coconut milk
½ teaspoon liquid smoke (optional, for a smoky depth)
Coating:
⅔ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
⅛ teaspoon ground chili
¾ cup oil (for frying)
Instructions
In a small saucepan, combine the full-fat coconut milk and sugar. Place over medium heat and stir frequently, allowing the mixture to dissolve and reach a gentle boil. Once bubbling, remove from heat and incorporate the liquid smoke for an extra hint of depth. Set aside to cool slightly while preparing the flour coating.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, onion powder, salt, and garlic powder until fully blended. This ensures an even distribution of flavors throughout the coating.
Place the raw peanuts into a large mixing bowl. Drizzle about a tablespoon of the prepared syrup over the peanuts, then shake the bowl vigorously to coat them evenly. Sprinkle a few tablespoons of the flour mixture over the peanuts and shake again, ensuring each peanut is well-covered. To prevent spillage, covering the bowl with plastic wrap before shaking can be helpful.
Repeat this process 4-5 times—alternating between adding syrup and shaking, then adding flour and shaking. Continue until all the syrup and flour mixture are used up. By the end, the peanuts should have developed a thick, even coating.
Heat the oil in a deep skillet or saucepan over low-medium heat. When the oil reaches the appropriate temperature, carefully add half of the coated peanuts. Fry them for 6-8 minutes, stirring occasionally, until they achieve a golden-brown crisp. Avoid increasing the heat beyond medium, as this can cause the outer coating to darken too quickly while leaving the peanuts undercooked inside.
Using a slotted spoon, remove the fried peanuts and transfer them onto a plate lined with a paper towel to absorb any excess oil. Repeat the process with the remaining batch.
While the peanuts are still warm, sprinkle smoked paprika and ground chili over them, tossing gently to ensure every piece is evenly seasoned. Allow them to cool completely before serving.
For maximum freshness, store the crunchy peanuts in an airtight container at room temperature. They will remain crisp and flavorful for up to one week.
Coated Peanut Recipe
Ingredients
Peanuts:
- ⅔ cup raw peanuts with skin
Syrup:
- ¼ cup sugar
- ¼ cup full-fat coconut milk
- ½ teaspoon liquid smoke optional, for a smoky depth
Coating:
- ⅔ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground chili
- ¾ cup oil for frying
Instructions
- In a small saucepan, combine the full-fat coconut milk and sugar. Place over medium heat and stir frequently, allowing the mixture to dissolve and reach a gentle boil. Once bubbling, remove from heat and incorporate the liquid smoke for an extra hint of depth. Set aside to cool slightly while preparing the flour coating.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, onion powder, salt, and garlic powder until fully blended. This ensures an even distribution of flavors throughout the coating.
- Place the raw peanuts into a large mixing bowl. Drizzle about a tablespoon of the prepared syrup over the peanuts, then shake the bowl vigorously to coat them evenly. Sprinkle a few tablespoons of the flour mixture over the peanuts and shake again, ensuring each peanut is well-covered. To prevent spillage, covering the bowl with plastic wrap before shaking can be helpful.
- Repeat this process 4-5 times—alternating between adding syrup and shaking, then adding flour and shaking. Continue until all the syrup and flour mixture are used up. By the end, the peanuts should have developed a thick, even coating.
- Heat the oil in a deep skillet or saucepan over low-medium heat. When the oil reaches the appropriate temperature, carefully add half of the coated peanuts. Fry them for 6-8 minutes, stirring occasionally, until they achieve a golden-brown crisp. Avoid increasing the heat beyond medium, as this can cause the outer coating to darken too quickly while leaving the peanuts undercooked inside.
- Using a slotted spoon, remove the fried peanuts and transfer them onto a plate lined with a paper towel to absorb any excess oil. Repeat the process with the remaining batch.
- While the peanuts are still warm, sprinkle smoked paprika and ground chili over them, tossing gently to ensure every piece is evenly seasoned. Allow them to cool completely before serving.
- For maximum freshness, store the crunchy peanuts in an airtight container at room temperature. They will remain crisp and flavorful for up to one week.
Notes
- Use raw peanuts with the skin on – Starting with raw peanuts allows them to develop their natural nuttiness during frying. The skin is essential for helping the coating adhere properly.
- Fry over low-medium heat – Cooking at a lower temperature ensures even frying. High heat will brown the coating too quickly while leaving the peanuts raw inside.
- Avoid over-frying – Once the coating turns golden brown, remove the peanuts from the oil immediately to prevent a bitter taste.
- Customize the flavors – For a sweeter version, skip the liquid smoke, garlic, and onion powder. Experiment with cinnamon in the flour coating or add vanilla extract to the syrup for a unique twist.
- Store in an airtight container – Keep the peanuts crisp by storing them in a sealed container at room temperature.
