RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2891
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| Recipe Name: |
Salt & Vinegar Peanuts |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-07-28
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one.
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Ingredients:
0.75 Cup vinegar, cider
1 Tablespoon parsley, flat-leaf chopped
1 Tablespoon vinegar, cider
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Directions:
Combine the 3/4 cup vinegar with the peanuts in a medium bowl. Soak the peanuts for 1 hour, stirring occasionally. Drain the peanuts, then dry the peanuts by spreading them onto a sheet pan lined with paper towels.
Heat the oil in a large cast-iron pan over moderately high heat until shimmering. Add half of the peanuts to the pan and cook, stirring, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the peanuts to another sheet pan lined with paper towels. Season with sea salt. Repeat with the remaining peanuts.
While still warm, transfer the fried peanuts to a large bowl, then drizzle in the remaining tablespoon of vinegar and the chopped parsley. Toss to combine. Season with additional sea salt and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
165 |
Total Carbs: |
1.8 |
Net Carbs: |
2.0 |
| Cholesterol: |
0.0 |
Fat: |
17.2 |
Protein: |
-0.15 |
| Fiber: |
-0.15 |
Sodium: |
2.00 |
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