SPICY ROSEMARY wok ROASTED PEANUTS (amendoins torrados com alecrim e pimenta)

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  • 2 cups unsalted, raw peanuts
  • 1 tbsp olive oil
  • 1/4 cup fresh rosemary, finely chopped
  • 4 tsp freshly ground sea salt
  • ½ teaspoon cayenne pepper
  • A pinch of red pepper flakes (optional)

Heat up your wok over low heat. Add the olive oil and the peanuts. Stir continuously until the outsides start to get darker and the peanuts get really fragrant.

Add the sea salt, the rosemary and the pepper and mix well, turn off the heat. Let the peanuts cool completely.

TIPS:  You can use any kind of nuts like almonds, cashews, pecans, walnuts and brazil nuts.

PT-

  • 2 canecas de amendoins crus sem sal
  • 1 c. de sopa de azeite
  • 1/4 xícara de alecrim fresco, finamente picado
  • 4 c. sal marinho moido de fresco
  • ½ colher de chá de pimenta Caiena
  • Uma pitada de pimenta vermelha (opcional)

Aquecer o wok em fogo baixo, adicionar o azeite e os amendoins. Mexer continuamente até começam a ficar mais escuro e os amendoins ficarem perfumados

Adicionar o sal, o alecrim e a pimenta e mistura bem, desligar e deixar os amendoins arrefecer.

Dicas: pode-se usar qualquer tipo de fruto seco como amêndoas,  cajus, nozes, e castanha do Brasil.

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3 thoughts on “SPICY ROSEMARY wok ROASTED PEANUTS (amendoins torrados com alecrim e pimenta)

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