JesseEatzCrunchy, smoky, and sweet—these peanuts bridge the gap between Southern BBQ soul and Asian street food technique.
Heat a clean carbon steel wok or large cast iron skillet over medium-high heat until a drop of water flicked onto the surface dances and evaporates instantly.
Dry heat is key before adding the oil components.
Add the raw peanuts to the dry wok. Toss constantly for about 5 minutes until they start to smell toasted and the skins darken slightly.
Don't stop moving the wok or they will scorch!
Lower the heat to medium. Drizzle in the honey and chili crunch oil. Stir rapidly to coat every single nut in the glossy, spicy mixture.
The honey will bubble and thicken quickly.
Sprinkle in the smoked paprika and garlic powder. Toss for another 60 seconds until the coating becomes tacky and sticks to the peanuts.
Remove from heat and spread the peanuts out on a piece of parchment paper. Sprinkle immediately with flaky sea salt while still tacky. Let them cool completely to reach maximum crunch.
Patience is a virtue—they get crunchier as they cool!
The secret here is the 'Wok Hei'—that breath of the wok. Keep the heat high and the movement constant so the honey carmelizes without burning. These are high-protein, high-flavor, and perfect for snacking during a game or a long prep session.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.