Fried peanuts will amaze your guests with their crunch and fresh, distinctive flavor. Add different kinds of nuts if you like, as long as they are “raw” to begin with (the industrial shelling process uses enough heat to cook the nuts, at least a little bit). The best raw peanuts are usually found in the fall (peanuts are an exception; the best season for other nuts is spring), when they are fresh and tender. Like any nuts, these are great with drinks, especially beer.

　　

Ingredients

makes 2 cups, enough for 8 as a snack

　　Peanut or neutral oil, like corn or grapeseed, as needed

　　2 cups shelled raw peanuts, with skins

　　Coarse salt to taste

　　

Step 1

Put at least 1 inch of oil in a deep, fairly narrow saucepan and turn the heat to medium-high. When the oil reaches 300°F (this is on the cool side for frying; be careful not to overheat), add the peanuts and cook, stirring occasionally, until they are a rich golden brown, about 5 minutes.

　　

Step 2

Remove the peanuts with a slotted spoon, drain on paper towels, and sprinkle with salt. Strain and save the oil (covered and refrigerated) for another use; it will be great for using in stir-fries. Serve at room temperature.

　　

Fried Peanuts, Mexican Style

Step 3

Cook the peanuts with 6 unpeeled garlic cloves and 4 small dried red chiles. Drain and season with salt and fresh lime juice to taste.

　　

Fried Peanuts, Southeast Asian Style

Step 4

Combine 1 teaspoon curry powder (pages 592–593), 1/2 teaspoon superfine sugar, and salt and cayenne to taste. Cook the peanuts as directed and sprinkle on the spice mixture. Taste and adjust the seasoning.

　　

Fried Peanuts, Indian Style

Step 5

Combine 1 teaspoon garam masala (page 594) with salt and cayenne to taste. Cook the peanuts as directed and sprinkle on the spice mixture. Taste and adjust the seasoning.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.