Spicy rosemary wok roasted peanuts (amendoins torrados com alecrim e pimenta)

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  • 2 cups unsalted, raw peanuts
  • 1 tbsp olive oil
  • fresh rosemary to taste
  • 4 tsp freshly ground sea salt
  • ½ teaspoon cayenne pepper

Heat up your wok over low heat. Add the olive oil and the peanuts. Stir continuously until the outsides start to get golden 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
  • Alecrim fresco a gosto
  • 4 c. de chá de sal marinho moido de fresco
  • ½ c. de chá de pimenta Caiena

Aquecer o wok em lume brando, adicionar o azeite e os amendoins. Mexer continuamente até comecem a ficar douradinhos e se sinta o cheiro a amendoim. 

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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5 thoughts on “Spicy rosemary wok roasted peanuts (amendoins torrados com alecrim e pimenta)

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