Peppery Peanuts 8.000

Deb Lindsey for The Washington Post

Dec 18, 2013

The blend of three peppers here turns peanuts into something special. Sarawak pepper has a floral, fruity, soft flavor; it is available at Penzeys Spices stores and at some Whole Foods Markets. Tellicherry pepper may be substituted.

Feel free to use cashews instead of peanuts.

Make Ahead: The peanuts can be frozen in an airtight container for up to 1 month. Defrost for at least 20 minutes before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; 2 cups

  • 2 cups shelled raw, unsalted peanuts
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon finely ground Sarawak black pepper (see headnote)
  • 2 teaspoons finely ground Szechuan pepper
  • 1 teaspoon piment d'Espelette (may substitute medium-hot paprika)
  • 1 tablespoon fleur de sel


Preheat the oven to 325 degrees. Spread the nuts on a rimmed baking sheet. Toast for about 8 minutes or just until fragrant. Transfer to a mixing bowl. Increase the oven temperature to 375 degrees.

Drizzle the nuts with the oil and toss to coat.

Whisk together the Sarawak pepper, Szechuan pepper, piment d’espelette and fleur de sel in a small bowl, then sprinkle the mixture over the peanuts. Toss to coat evenly, then spread on the same rimmed baking sheet you used to toast the nuts. Roast for 10 or 11 minutes, until golden.

Cool completely before serving or storing.

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Recipe Source

From cookbook author Susan Herrmann Loomis, who blogs at

Tested by Bonnie S. Benwick.

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