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.
- Yield:Serves 4 to 6
- Active time: 10 minutes
- Total time:1 hour, 10 minutes
- 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.