The first batch of Berbere Spiced Peanuts I cooked up, were eaten in less than a few minutes. Cook another batch of roasted peanuts, rather than adding more than 2 cups of peanuts to the baking dish, so you don’t over crowd the pan. For best results for the second batch, clean the baking dish and repeat the recipe as below.
Prep Time:10 minutes
While the oven is pre-heating, place the empty; baking dish into the oven. Into a 1 litre bowl (4 cup) capacity, mix together oil, Berbere spice and grinded salt and pepper. Add peanuts, 1 cup at a time and stir until all the nuts are well coated with the mix. Remove hot pan from the oven, spoon nuts evenly into the dish making sure nuts are all separate so they cook evenly. Bake for 4 minutes, remove dish, toss with a spoon and cook for a further 3 to 4 minutes until golden brown. Place roasted peanuts onto paper towels then transfer into a serving bowl, toss well, sprinkle over the extra Berbere spice, squeeze over lemon juice and serve while hot. Cooks tip: Watch carefully during the last two minutes of cooking time as the peanuts are quick to burn. Gail Todd Food Writer