Method:
(This recipe has been passed on to
us by Guito Aliphon from Harare, Zimbabwe).
Wash shelled peanuts carefully
without bruising the nuts. Use the smaller variety of
nuts as these are easier to salt and cook. Drain the
wash water and allow to soak in cold water for 20
minutes (or until the nuts have absorbed some water).
The soak time will depend upon the freshness of the
nuts. Vary soaking time accordingly.
Drain all water from the nuts and
carefully rinse to wash out all impurities. Do not
bruise the nuts or dislodge the thin skin from the nuts.
Drain the water as much as you can whilst leaving the
nuts moist.
Wear a pair of gloves and
gradually sprinkle the nuts with the fine sea salt. Mix
carefully without bruising the nuts. Add enough salt to
flavour the moist nuts. Do not add excess salt as this
will crystallise later during the cooking process and
give a sharp salty taste to your nuts.
Carefully add a few
drops of the pink food colouring and gently mix in with
the nuts. Be careful not to bruise the nuts. Make sure
that you are wearing gloves as your hands will be
stained pink if you don't. If needed, add some more drops to colour the moist nuts
a deeper pink. Mix well
with your gloved hands to obtain a uniform colour.
Spread some of the pink coloured
nuts in one layer within a flat glass oven plate. Place
in the microwave and cook on high for 2 mins 30 secs.
Using a wooden spoon, loosen the nuts within the plate.
Put back in microwave and cook on high for another 2
mins 30 secs. Again using a wooden spoon, carefully
loosen the nuts and cook for another 2 minutes or until
the nuts start spluttering. Taste some of the nuts
(after allowing cooling time) to check that cooking time
is sufficient. Adjust cooking time accordingly. Do not
cook for long periods without monitoring, this could
lead to your nuts turning black.
Remove cooked nuts from
the microwave oven and spread on a flat oven metal plate
and allow to cool down. Loosen any cluster of salted
nuts.
Repeat with the remainder
of the nuts in batches.
Allow the nuts to cool
down and dry up overnight in an open container, to
eliminate any remnant moisture within the nuts. You can
then store in an airtight container.
Copyright
Notice: Please be advised that permission is granted to viewers of these recipe
pages to print recipes only for their own personal use. Permission is not given
for webmasters of other web sites to copy any of the recipes for redisplay on
their web sites. Webmasters are however free to provide links to this recipe
page, if they so desire. Permission may be given for the use of sample recipes
for promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
suggestions for improvement.
