Spicy Cocktail Peanuts
Spicy Cocktail Peanuts
These peanuts remind me of street food in India, and they are super-easy to make. They go very well with wine, cocktails, and even mocktails (for the kids)!
Ingredients
- 2 cups raw peanuts, (skin on)
- 1/4 cup peanut oil
- 1/4 cup red onion, chopped
- 1/2 cup cilantro, chopped
- 1 jalapeno, deseeded, chopped
- 1 teaspoon lemon juice
- Salt & pepper
Instructions
- Add peanuts along with oil to a pan and turn the heat up to medium-low, shaking the pan from time to time.
- After 10-15 minutes, until brown, there will be a popping/cracking sound of peanuts; turn off the heat and shake the pan for another minute.
- Using a slotted spoon, transfer peanuts to a plate lined with a paper towel to filter out any oil.
- In a small bowl, mix fried peanuts with onion, cilantro, jalapenos, and lemon juice.
- Season with salt and pepper.
GB
This is my new favorite snack with cocktails.
It’s spicy, it has liquidity (hehe) vs. being dry (typical of cocktail nuts) and it reminds me of the best ethnic street foods from many geographies.
Have you tried these with other spices from various parts of the world, I wonder?
veggiecurean
GB, so glad you like these. Yes, it’s my take on ethnic street food from India. I have a Mexican version as well. Check is out https://veggiecurean.com/mexican-spice-peanuts/.
BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE - Veggiecurean
[…] household. We use raw peanuts to make simple snacks such as my spicy cocktail peanuts (link-https://veggiecurean.com/spicy-cocktail-peanuts/ ), in sauces by way of peanut butter, and often just roasted, crushed and used as a garnish for […]
Larry W Cline
Sounds good, but how are they served or eaten? It looks messy for eating with your fingers as you usually would with peanuts, but I can’t imagine the peanuts staying on a chip either.
veggiecurean
Larry, these do not finger food. I generally serve these in small bowls (4oz condiment bowls or dipping bowls) and small spoons.