Grill Roasted Peanuts With A Touch Of Thailand

Add a touch of Thailand to your next backyard BBQ and grilling party with this recipe for grill roasted pecans.

If you're a fan of Thai satay then you're sure to fall in love with this unique grilled twist on roasted peanuts. 

Be sure to visit our "how-to" post on party nuts here to learn more about grill roasted nuts including the best tools for grilling the nuts, suggested ingredients for customizing this and other recipes and so much more!

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Grilled Thai satay peanuts

Do you like those Thai satayed meats with the peanut dipping sauce? Me too. That was the inspiration for this one. People love the hard cruchy shell.

Course. Appetizer. Side Dish. Snack.

Cuisine. Thai. American.

Makes. 1 pound

Preparation time. 15 minutes

Cooking time. 30 minutes

Cooling time. 2 hours

Ingredients

1 pound raw peanuts

1 cup sugar

1 teaspoon satay powder

1 teaspoon Morton's kosher salt

2 tablespoons vegetable oil

About the peanuts. If you can't find raw peanuts you can use dry roasted unsalted nuts and skip steps 1 and 2. If you can only find salted, leave the salt out of the recipe.

Method

1) Fire up. Preheat your grill/smoker to 225°F in the indirect zone.

2) Prep. Wet the nuts with running water and then put them on a grill topper and smoke for 30 minutes. Stir and flip them after about 15 minutes.

3) Cook. Preheat a wok or large skillet over medium high heat. Add the oil and let it heat for about 30 seconds, then add the nuts, and stir fry for about 30 seconds more. Add the salt, sugar, and satay and stir fry until both dissolve, about 4 minutes until it goes amber but not brown. Be very careful not to burn the sugar or the nuts.

4) Pour onto a nonstick surface and cool thoroughly.

5) Serve. Once the nuts have cooled completely, serve immediately or store in an airtight container.

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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