Lots of times I like a snack that is crunchy, sweet and spicy. These fit that definition to a tee. Blackeyed Peas have been served boiled, in a salad, in all different ways. In my recipe they are ultimately fried and topped with a spicy sweet seasoning. I named them Squeaks because of the sound they make when they are put into the hot oil.
Sort out the bad peas, rinse and put int a bowl. Cover with 4-5 inches of water. Cover with plastic wrap and let soak overnight.
The next day, drain & rinse the peas. Pour the peas into a large pot and fill with enough water to cover by 3 inches. Add all the remaining ingredients except the Oil and Seasoning and bring to a boil. Cover, reduce heat to low and let them simmer for 40 minutes. Do Not Overcook. They should be tender and firm.
At the end of 40 minutes, drain the peas. Remove and discard all onion pieces possible and the garlic halves. Cover a cookie sheet with paper towells and spread out the peas to dry. Be sure they are dry before frying.
At this point you can either put the peas in the refrigerator till later, or you can continue and finish them.
Meanwhile, use a heavy duty (I used cast iron) skillet and pour in about an inch of the canola. Heat the oil to 375 degrees and carefully pour in the peas. This should be done in batches.
Fry the peas until crunchy - about 7 minutes. Drain in a colander, then pour some of the Seasoning over the hot peas & stir to coat. Put the coated peas in a bowl.
Continue to fry until all batches are done. These are great as a snack or as a topping for salads.