Miso Togarashi Peanuts. Credit: Masako Morishita
Ingredients
FOR THE LIQUID MIX
Unsalted butter: 28 g
Maple syrup: 30 ml
Sugar: 12 g
Miso: 15 g
Salt: 5 g
Unsalted peanuts: 450 g (shelled)
FOR THE SPICE MIX
Togarashi pepper: 4 g
Garlic powder: 1 g
Sugar: 12 g
Salt: 1 g
Chef Masako Morishita’s addictive roasted peanuts combine maple syrup, miso, and butter with a final dusting of togarashi spice, creating a sweet, savory, and lightly spicy snack.
How to make Miso Togarashi
01.
Prepare the Oven
- Heat the oven to 300°F.
02.
Coat the Peanuts
- Place the peanuts in a large bowl and pour the warm liquid mixture over them.
- Toss well until the peanuts are evenly coated.
03.
Roast the Peanuts
- Transfer the peanuts to a sheet tray and spread them into an even layer.
- Roast for 15 minutes, stirring occasionally.
- Continue roasting for another 15 minutes.
- Remove from the oven and transfer the peanuts to a large bowl.
04.
Make the Spice Mix
- In a medium bowl, whisk together the togarashi pepper, garlic powder, sugar, and salt.
05.
Season and Cool
- Add the spice mix to the warm peanuts and toss until evenly coated.
- Stir occasionally while the peanuts cool completely.
