Todd Porter's Ginger and Garlic Roasted Peanuts

8 Ratings
  • 5 1
  • 4 3
  • 3 3
  • 2 0
  • 1 1

These spicy roasted peanuts from Molly O'Neill's "One Big Table" cookbook are easy to pack and ship, making them an ideal Handmade Holiday Gift for faraway friends and family.

The Martha Stewart Show, December 2010, The Martha Stewart Show, Episode 6057

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 4 cups
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Ingredients

Directions

  • Preheat oven to 325 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper and set aside.

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  • In a medium bowl, combine oil, soy sauce, garlic, ginger, fish sauce, and sugar; set aside.

  • Spread nuts in a single layer on prepared baking sheet and bake until fragrant and just beginning to brown, about 15 minutes.

  • Remove peanuts from oven and stir into ginger-garlic mixture to coat. Return coated nuts to baking sheet and transfer to oven; bake until peanuts are light golden brown, 10 to 15 minutes. Remove from oven and season with salt and pepper. Let cool before serving.

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Reviews (3)

8 Ratings
  • 5 1
  • 4 3
  • 3 3
  • 2 0
  • 1 1
Martha Stewart Member
12/31/2010
Oops I meant garlic and ginger, not lime!
Martha Stewart Member
12/31/2010
Also, even though the combination of soy sauce, fish sauce, garlic and lime is magical, it seemed that there could have been more of everything to give the final product more oomph. I'm not sure, though about adding more fish/soy sauce - would it take longer to bake off the moisture and thereby scorch the nuts? Maybe just more ginger and sugar would suffice.
Martha Stewart Member
12/31/2010
This recipe was pretty good, but could be better. I wish there had been at least a suggested amount of salt, because I really wasn't sure whether to start with 1/4 tsp, a half or more!
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