About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.
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Sea Salt and Vinegar Peanuts
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||10 minutes|
|Total time:||1 hour, 10 minutes|
|This recipe appears in:||Bar Bites: Sea Salt and Vinegar Peanuts|
- 3/4 cup apple cider vinegar, plus 1 tablespoon, divided
- 1 pound raw shelled peanuts
- 1/2 cup peanut or canola oil
- Fine sea salt or kosher salt
- 1 tablespoon chopped parsley
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.