Friday, April 23, 2010

Crunchy Ever After...

Please note, the above image was not taken by me, nor was it how the peanuts looked afterwards, I won't lie to you.

Cheers and down the hatch...

I'm constantly looking for snacks that are flavorful, easy to make, inexpensive and interesting. Keyword, interesting. I think we all get bored from time to time with the blasé and inane. The recipe following i can't speak for 100%, because i was a tad intoxicated when i initially made it, lacked actual wasabi paste and cornstarch, but it still turned out very good.

Wasabi Peanuts

2 cups whole raw peanuts
2 Tbsp. course salt (don’t fret, it will be discarded)
1/2 Tbsp. cornstarch
2 to 3 Tbsp. wasabi paste
1 egg white

Put peanuts in large bowl. Sprinkle with course salt and work it through with your
hands, breaking peanuts in half. The salt helps split the peanuts while instilling salty flavor without overdoing.

Empty peanuts into sieve and let salt fall through and discard.
Mix wasabi with 1 egg white and beat with fork until foamy. Pour over peanuts and
mix well.

Spread on non-stick or lightly oiled baking sheet and bake at 350° F for 30 to 40
minutes or until peanuts are roasted and dry. Cool and store in airtight container.
I used the same instructions, just not the same ingredients.

2 cups unsalted peanuts (pre-shelled)
2 Tbsp. course salt (don’t fret, it will be discarded)
2 Tbsp. wasabi horseradish sauce
1 egg white

The only recommendation that i would have is allow the peanuts to set for 1 whole day after baking them, because initially they are mushy, which isn't delicious. However given the proper time to recollect their thoughts and they are back to being crisp with a subtle tinge of wasabi.

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