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.
Raw peanuts are soaked in apple cider vinegar, drained, then dried. The vinegar-infused peanuts are then fried in a bit of oil until golden, then given a heavy dose of fine sea salt. Some chopped parsley adds some color and freshness, while a final sprinkle of vinegar brings additional tang. When served warm, these salty/sour peanuts are sure to pique your thirst for a cold beer.
- 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.