Chinese roasted peanuts.

[chocolatetartguy]

Can someone remind me about what exactly these are? I bought a bag at Eastern Bakery in SF Ctown and haven't been able to stop eating them. My grandmother used to have them around the house.

They seem to be smaller that the baseball game style that I find in regular grocery stores. They are roasted more so that the nuts are darker and crunchier. Not that salty but they have some sort of Chinese spices on them. Soy marinade? I recall eating them green too as a child.

[Sarah]

Here's a recipe for Hom Suey fah song which I've made (and gifted) successfully:
For each pound of raw peanuts, boil for 2 mins in 2 C water, 6 Tb sugar, 5 tsp salt and 1 star anise. Cool and soak o'night. Drain in colander 6-8 hrs. Bake on cookie sheet 60 mins @ 250 and then 2-4 hrs @ 200. After 2-1/2 hrs, take a few peanuts out and let cool, if they are crisp, they are ready to be taken out of oven.
Warning: they're kinda addictive!

[ipsedixit]

It's usually spiced with a combo of five spice and/or star anise, as well as salt.

When we made them, we stir-fried the peanuts in a wok as opposed to roasting them.