This oven-free recipe relies on a balance of moisture content and roasting time to produce the slightly crispy, slight salty peanuts served as an appetizer at most Taiwanese restaurants. Bonus: this recipe calls for no added oils, other than those naturally found in the peanut.
Adapted from a recipe shared by Michelle Cheng.
- 1 lb. raw peanuts, de-shelled but with skins intact
- 2 tsp. salt
- Optional – 1/2-1 tsp garlic powder
- Add the peanuts to a large bowl, along with salt, garlic powder (if desired) and just enough water to cover the peanuts. Gently stir to dissolve the salt and garlic powder.
- Let the peanuts steep in the mixture for 10 minutes, then drain the water. A cautionary note: do not soak the peanuts for longer than 10 minutes or the peanuts will be soggy, rather than crispy.
- Arrange the peanuts on a wide plate in a single layer and microwave for 5 minutes at 70% power. (Note: Use a microwave with 1000+W power.)
- Mix the peanuts with a spatula to ensure even cooking and spread the nuts out again in a single layer. Rotate the platter and microwave again for 4 additional minutes.
- Repeat and microwave again for 3 minutes on 70% power.
- Repeat and microwave for 2 minutes at full power (high heat).
- Repeat and microwave the peanuts a final time for 1 minute at full power.
- Remove the peanuts from the microwave and let stand at room temperature until cool and crispy. Serve immediately or store in a jar.
What if my microwave doesn’t have custom power settings?
Every microwave is different and may yield different results. If you are using microwave without custom power settings, you may need to experiment and adjust the timings to ensure that the peanuts do not burn — for example, from 5-4-3-2-1 minutes to 4-3-2-1 minutes.
If the option is available, try to use a microwave with turntable, as this will help cook the peanuts evenly.