Hawaiian Boiled Peanuts with Basil and Hot Chili

Taylor Pelton

Yield

8 to 10 servings

Time

1 hour 10 minutes

Raw peanuts get pressure cooked with a bouquet of beautiful island aromatics, including our Hawaiian hot chilis and fragrant basil, for an irresistible snack served hot or cold.

Hawaiian Boiled Peanuts with Basil and Hot Chili

Ingredients

12 ounces raw peanuts
5 cloves garlic
1/4 cup sliced ginger
5 Hawaiian hot chilis
5, 1-inch strips of orange zest
3 star anise pods
1 stick cinnamon
3 to 4 large basil stems or sprigs
1 teaspoon whole white peppercorns
2 tablespoons Hawaiian sea salt
1 1/2 tablespoons sugar
2 tablespoons shoyu
Water

Preparation

Step 1

Sift through peanuts and remove any debris then rinse thoroughly.

Step 2

Place all ingredients in the pot of a pressure cooker and cover with water. Weigh down peanuts with oven safe plate or container. Lock pressure cooker lid and set to cook on high for 65 minutes.

Step 3

Safely release steam valve and allow steam to completely escape before opening pressure cooker.

Step 4

Drain peanuts and enjoy warm or allow to cool before serving.