Yield: 2 cups
- 1 cup Peanuts, raw, shelled, no skins
- 1 cup Garbanzo beans, canned, drained and rinsed
- ¼ cup Garlic, minced
- 1 Tbsp. Fleur de sel
- 1 tsp. Paprika, smoked
- 1 qt. Peanut oil
- Place the garbanzo beans in a single layer on a sheet pan lined with paper towels and leave uncovered for 2 hours or overnight until slightly dried.
- Heat the peanut oil in a wide, heavy bottom sauce pot to 350˚F.
- Add peanuts and stir constantly until lightly golden brown. Remove from oil to paper towels and drain.
- In the same oil, add garbanzo beans and fry until golden brown. Remove to paper towels and drain.
- Place the peanuts and garbanzos in a bowl.
- Drain all but ¼ cup of the oil from the pot and add garlic. Over medium heat, stirring constantly or swirling the pan, toast garlic until lightly golden brown being careful not to burn. Remove from heat and pour garlic and oil over the bowl of peanuts and garbanzos.
- Toss the peanuts, garbanzos, and garlic with fleur de sel and smoked paprika. Serve warm.
© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.