Looking to make peanuts while reducing waste and minimizing costs? Here’s a guide to making delicious peanuts.

Recipe/Supplies Needed:
- 4 cups small-sized light brown groundnut
- 1 table spoon of salt (to salt the groundnut)
- 4 cups of flour
- 1 teaspoon vanilla powder

- 1 teaspoon powdered milk flavor
- teaspoon powdered milk (or more)
- Pinch of nutmeg
- 350 ml of water (for vegetarians) or 4 medium-sized eggs (for non-vegetarians)
- 5 table spoon full of sugar or 8 leveled table spoon of sugar
- 1 cap liquid flavor of your choice
- 1 teaspoon of salt (leveled)

- 1 table spoon vegetable oil or melted margarine

- 750 ml of oil for frying

Other Supplies:
- Wide, deep bowl
- Bowl for flour mix
- Small bowl or cup for liquid mix
- Frying pan
- Perforated spoon
- plastic bottle with cover (for spreading liquid mix; perforate the cover)

Procedure:
1. Prep the groundnut: Select and remove any stones, rotten nuts, or tiny seeds.
2. Soak and Salt: Soak the groundnuts in 1 liter of room temperature water for 2 hours, or in hot water for 5 minutes. Drain, add 1 tbsp salt, stir, and let sit for 2 minutes. Strain and dry the nuts in the sun or oven at 10°C for 2 hours.
3. Prepare Liquid Mix: Combine water or eggs, sugar, liquid flavor, teaspoon of salt, and 2 tablespoon of vegetable oil or melted margarine. Whisk thoroughly and transfer to the plastic bottle and set aside.
4. Prepare Flour Mix: Sift the flour, and add other dry ingredients to it.
5. Coating the Groundnut: In a large bowl, place the dried groundnuts. Add a handful of the flour mixture and swirl. Alternate sprinkling flour and liquid mixture, swirling until all peanuts are evenly coated.
6. Frying: Heat oil in a deep frying pan on medium heat. Fry one third of the coated peanuts, stirring every 15 seconds for 3-5 minutes, or until golden brown. Remove with a perforated spoon and cool.
7. Repeat Frying: Fry the remaining peanuts in batches, allowing them to cool completely before packaging.
1

Hmm
Nice