Vietnamese Peanuts
Roasted peanuts that are glazed with a sweet, spicy, and garlicky coating! These Vietnamese-inspired peanuts are easy to make and so addicting!
Ingredients
- 1 cup raw red peanuts
- 1 tbsp oil
- 1 Thai chili finely chopped
- 4 cloves of garlic finely chopped
- 2 and 1/2 tbsp sugar
- 1 tbsp water
- 1 tbsp vegan fish sauce or soy sauce
- 1/4 tsp salt
Instructions
- Rinse the raw peanuts under cold water and drain them well. Slightly pat them dry using paper kitchen towels.
- Transfer the peanuts to a non-stick skillet and toast them over medium heat for about 15 minutes, stirring regularly to toast them evenly. Alternatively, you can simply roast the peanuts for about 15 minutes in a 350°F (175°C) pre-heated oven. Transfer the roasted peanuts to a bowl and let cool completely.
- Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced chili and garlic and sauté for 2-3 minutes. Remove from heat and set aside.
- To the same skillet, add the sugar and water, and heat over medium heat until it turns into a caramel.
- Once your caramel is golden brown, deglaze the skillet with the vegan fish sauce or soy sauce. Note: the caramel will first harden and will liquify again after a few minutes. Add the toasted peanuts, salt, and sautéed chili and garlic. Cook for 3-5 minutes, stirring regularly to coat the peanuts with the caramel and the aromatics.
- Transfer the coated peanuts to a baking sheet lined with parchment paper and arrange them into an even layer. Let cool while the oven is preheating.
- Preheat the oven to 200°F (90°C). Once hot, transfer the baking sheet to the oven and bake for 1 hour.
- Remove from the oven and let cool completely before transferring to a airtight container or jar. Enjoy as a snack or use as a topping for salads, curries, tacos, etc!
- Peanuts will keep at room temperature stored in an airtight container for up to 2 weeks.
Nutrition
Serving: 2 tbsp | Calories: 137 kcal | Carbohydrates: 7 g | Protein: 4.9 g | Fat: 11.1 g | Fiber: 1.4 g | Sugar: 3.7 g
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