Monkey nuts are peanuts in the shell that have been boiled in salted water for a few hours and make the most amazing snack!
Before edamame beans were all the rage there were monkey nuts. For me, getting home after a long school day to the smell of nuts boiling on the stove gave me all the feels – warmth, security, love and they’re super yummy too!
On a recent trip to the grocer I came across a bag and couldn’t resist grabbing them in the excitement that my family would be a part of reliving my childhood memory – I had high hopes of them loving it too!
Monkey nuts are peanuts in the shell that have been boiled in salted water for a few hours. Great as a snack with cold drinks, these salty soft peanuts are addictive!
They can be a little messy because the shells absorb the water during the boiling process and as you bite into them the water squirts out. They can be eaten anywhere but it’s probably best to eat them outside to avoid the mess and you can toss the shells into the garden – they’re great as fertiliser!
I was so excited at the prospect of sharing this treat with my family that I began preparing them as soon as I got home – in a pot with salted boiling water. The key is to boil them for a long time (minimum one hour) and then let them sit, off the heat, in the water for a further hour.
My kids (seven and six) were quite amused by the term “monkey nuts”. Interestingly, they’re called monkey nuts from the time raw whole peanuts were a popular food for zoo monkeys – and it stuck.
I’m happy to reveal that my family loved them. Once you start munching you really can’t stop.
Monkey nuts are a nutritious and tasty snack. The fat content provides energy and the protein supports musculoskeletal health and repair. In a “nutshell” these nuts are a winner – plus raw monkey nuts can be used to make homemade peanut butter. Here’s how:
Peel open 600g of monkey nuts (this is very therapeutic; you can do it while watching TV, chatting or enjoying time in your garden).
Take 300g and blitz in a food processor for 15 seconds (until they stop jumping in the machine). Now add the remaining nuts – blitz for a further 15 seconds. Add ½ Tbsp oil and mix in the machine. Stop the blitzing every few seconds to avoid it sticking to the side of the processor. Add ½ Tbsp of oil after about five minutes and blitz until it turns into a paste.
If it’s too dry you can add more oil but remember the nuts contain oil so only do this if necessary. Add salt to taste and to sweeten 2-3 tsp honey. Mix it all once again.
Spoon into a jar, refrigerate and there you have it – not such a tough nut to crack!