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Sweet Vinegar Peanuts

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the most common cooking oil in China. Two more interesting facts about our little peanut friend: Technically, it isn’t a nut, but a legume. Also, although they are now cultivated throughout Asia, peanuts were originally introduced to China from the New World, four centuries ago. Whatever world you’re in, peanuts make a wonderful snack and can be added to stir-fries and sweets or ground for use in dressings, sauces, and soups.

Makes2 cups

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCocktail Party, game day

Recipe Coursehors d'oeuvre

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, soy free, tree nut free, vegan, vegetarian

Mealsnack

Taste and Texturecrunchy, nutty, sweet, tangy

Ingredients

  • 2 cups Virginia peanuts
  • ½ cup chopped cilantro leaves
  • 1 tsp chopped mint leaves
  • 6 tbsp Chinese black vinegar or balsamic vinegar
  • 3 tbsp packed brown sugar
  • 1 tsp salt
  • 1 tsp toasted sesame seeds (optional)

Instructions

Preheat the oven to 400 degrees F. Arrange the peanuts in a single layer on a baking sheet. Roast until the skins are lightly toasted, about 10 minutes. Remove from the oven and transfer to a bowl.

Set aside.

To prepare the syrup, combine the cilantro, mint, vinegar, brown sugar, salt, and sesame seeds, if using, in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is syrupy and reduced by half, about 7 minutes.

Pour the syrup over the peanuts and stir to coat evenly. Serve warm or at room temperature.

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