Seasoning The nuts: Combine peppercorns, anise, salt, Sugar and water in a medium sized saucepan. Bring to a boil over high heat, stir, then reduce heat to maintain steady simmer. Cover pot tightly, simmer 5 minutes, then add the peanuts. Stir to combine, replace cover and cook 5 minutes more. Turn off heat and let peanuts steep in covered pot for 10–12 hours. Roasting The nuts: Drain nuts in a colander, pat dry. Spread in a large jelly-roll pan, lined with triple thickness of paper towels. Discard anise. Bake at 350 for 30 minutes, shaking tray occasionally. Frying The nuts: