2, iron pan without oil, put the walnuts stir-fried, stir-fried until slightly browned, take it out and put it on a plate for spare

3, put a small amount of oil in the pan, pour peanut kernels, stir-fried over low heat, stir-fried for about 15-20 minutes, non-stop with a spatula to flip, otherwise stir-fried paste

4, stir-fried to 7 minutes of maturity, pour into the walnut Stir-fry together, and then stir-fry for 5 minutes, to 8 minutes ripe, sheng out

5, preferably with a sealed lid of the glass bowl, or ceramic bowl

6, sprinkle salt, using chopsticks to turn

7, every 2,3 minutes to turn once, so that the bottom, turn to the top, and so the heat dissipated, cooled down, the peanuts are crunchy

8, can not eat the end of the lid, the lid to isolate the air, and then the peanuts, the peanuts are crunchy

8, eat the end of the lid, the lid to isolate the air, and then the peanut is not the end of the lid. The next time you eat, it's still crunchy