Halcyon - Flavors from the Earth, Charlotte, NC
North Carolina-based chef Marc Jacksina combines two Southern classics of boiled peanuts and Cheerwine cherry soda to create our new favorite salty-sweet snack.
- 4 cups raw (unroasted) peanuts, in the shell
- One 3 x 5-inch sheet kombu (dried seaweed)
- 2 tablespoons kosher salt
- 2 whole star anise
- 2 cups Cheerwine or other cherry soda
- 1 teaspoon mirin
- 1 teaspoon white soy sauce
- 2 dashes Tabasco
In a saucepot, combine the peanuts, kombu, kosher salt, and star anise; cover with water. Bring to a gentle boil and cook for 2 to 3 hours, adding more water as necessary to keep the peanuts covered.
Strain and shell the peanuts. (Discard the kombu and star anise.) You should be left with about 2 cups of peanuts.
In a clean medium saucepot, combine the shelled peanuts with the Cheerwine, mirin, white soy sauce, and Tabasco. Bring to a boil, then reduce to a simmer and cook for 30 to 40 minutes, stirring often, until the liquid has reduced to about 2 tablespoons. Lay the peanuts on a parchment-lined sheet tray and let cool. Store in an airtight container for up to 2 weeks.