Five Spice Boiled Peanuts Recipe How To Make Boiled Peanuts

Ingredients

1 cinnamon stick

1 tsp. Szechuan peppercorns

1 tsp. fennel seeds

1" piece fresh ginger, sliced

1/2 tsp. whole cloves

1 c. raw, unroasted peanuts

2 1/2 c. water

1 tsp. kosher salt

1/4 tsp. ground white pepper

1/4 tsp. MSG 

Preparation

Step 1Using cheesecloth or a coffee filter secured with butcher’s twine, make a spice sachet with cinnamon, Szechuan peppercorn, fennel seeds, ginger, and cloves. Place sachet with remaining ingredients into a medium pot.Step 2Place pot over medium heat and bring to a boil. Cover, reduce heat to medium-low and continue simmering until peanuts are tender, about 30 minutes. Remove from heat.Step 3Let peanuts cool in liquid to room temperature, then drain before serving.

Did I use exact measurements when making the perfect batch? Nope. Such is the Chinese way of cooking: authentic to yourself and the moment, guided by lingering, subconscious history. Try it sometime: it’s absolutely liberating when you let yourself go. For my original batch, I used a mysterious braising spice mix packet gleaned from my mom’s pantry. For a shortcut, you can use 1 tablespoon of storebought powdered five-spice instead. You can also feel free to experiment with other spice mixes—Cajun spice, burger seasoning, Old Bay—for different flavor variations. As long as you have peanuts, water, heat, and seasoning—salt is a must here!—you will have delicious peanuts. It really is as easy as boiling water. Boiled peanuts will keep, refrigerated in a clear jar, for up to a week in their cooking liquid.  If you gave this recipe a try, let us know down below in the comments how you flavored yours!