Smoked Peanuts Recipe
500 ml (2 c) plain uncooked peanuts
125 ml (½ c) hot pepper sauce
Salt to taste
Combine peanuts with hot sauce in a small bowl
Let stand for about 30 minutes.
Thickly coat a 23 cm x 33 cm (9″ x 13″) glass or ceramic baking dish with peanut oil.
Add the peanuts, stir and spread to a single layer.
Sprinkle with salt.
Preheat the Bradley Smoker to around 95°C (200°F).
Place baking dish with peanuts on the top rack of the smoker and using Mesquite flavour bisquettes smoke/roast until peanuts are browned and dry – approximately 50 to 60 minutes.
Transfer peanuts to absorbent paper to cool.
Serve immediately or keep in a covered jar for several days.
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.Shop Now