Spicy Cocktail Peanuts
These spicy cocktail 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)!
What are Cocktail Peanuts?
Cocktail peanuts are smaller red-skinned Spanish peanuts that are typically oil-roasted and are meant to accompany drinks. They often are salted but sometimes also include other seasonings and flavorings such as honey, chili powder, or garlic powder. This version of spicy cocktail peanuts includes a flavorful blend of red onion, cilantro, jalapeno, lemon juice, and salt and pepper for something that is so delicious when paired with your favorite alcoholic beverages like beer, cocktails, and wine.
What Drinks to Serve These With
This recipe for peanut masala for drinks can be served with cocktails, beer, chai, or just as a standalone snack. The savory and spicy flavors of the cocktail peanuts pairs well with almost any drink, and particularly alcoholic beverages that have spicy notes like my Ginger Tamarind Margarita. You could also serve these chakna with drinks like sparkling mocktails.
For more party or cocktail snacks to serve with your favorite drinks, check out more of Veggiecurean’s party snack recipes here. Alternatively, if you are on the search for more Indian snacks, you will love my Namkeen (Puffed Millet) recipe which has curry spices, raisins, and peanuts.
Storage and Make-ahead
Savory nut recipes are popular partly because they store well and can be made in advance for parties. However, since these spicy cocktail peanuts contain fresh ingredients like jalapeno, cilantro, and onion, they are best served shortly after they are made. The peanuts will also soften in texture as they sit. If you have some leftover, you could store them in an airtight container in the fridge for up to 1 to 2 days, and then warm them up in a pan on the stove or in the oven to re-crisp the peanuts if desired.
Spicy Cocktail Peanuts
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.
Bon appétit!
FAQ
Cocktail peanuts are small, oil-roasted peanuts — typically the red-skinned Spanish variety. They are meant to accompany drinks, hence the name. This recipe adds Indian spicing to make them a masala chakna.
Chakna is the Hindi word for savory bar snacks served with drinks in India. Spiced peanuts are one of the most classic chakna options.
These peanuts are medium-hot in spice as they use a whole jalapeno. You can reduce the jalapeno for a milder version or increase it for more full heat.
You can serve these spicy cocktail peanuts with beer, cocktails (such as my Ginger Tamarind Margarita recipe), chai, or sparkling water. Basically, you can serve them with anything you would serve at a party.
These can be made up to 1 to 2 days ahead so you can have them ready for parties and stored in an airtight container in the fridge.
Yes — dry roasted or raw peanuts work. Spanish (red-skinned) peanuts give the most traditional cocktail peanut texture, but any variety works.
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
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.