Vietnamese Essentials Air Fryer Roasted Peanuts (ĐẬU PHỘNG RANG)
Skip the stove and get a perfectly golden, professional crunch in just 12 minutes with these foolproof Air Fryer Roasted Peanuts (Đậu Phộng Rang).
Equipment
- Mallet
Ingredients
- 1-2 cup The Nut: raw, blanched (skinless) peanuts.
- 1 pinch sea salt (add after roasting) (optional)
Instructions
- Air Fry: Spread the peanuts in a single layer in your Air Fryer basket.
- The Sweet Spot: Roast at 320°F for 11–12 minutes.
- The Shake: At the 6-minute mark, give the basket a good shake to ensure an even, golden tan on all sides.
- Cool Down: Transfer immediately to a flat plate. Crucial: Let them cool completely (about 15 minutes) to reach maximum crunch.
- The Smash: Place cooled peanuts in a mortar and pestle or a silicone bag. Lightly hit them with a kitchen mallet to create rustic, irregular pieces.
Notes
- The "Carry-Over" Rule: Peanuts keep cooking for a few minutes after the timer hits zero. Take them out when they look pale-gold; they will darken to a perfect amber as they cool.
- Modern Mom Hack: Growing up in HCMC, we used a wok and salt, but the Air Fryer in Mississauga is my secret weapon for that same nostalgic "street food" aroma with zero effort.
- Texture Architecture: Don't use a blender! The "mallet-smash" creates different sized crunches that hold onto your dipping sauce much better.
- Storage: Keep in an airtight jar at room temperature for up to 2 weeks.