Parsley & Parmesan Spread
Crab Cakes

Vindaloo Peanuts

Vindaloo Peanuts
I have a passion for peanuts, well actually nuts in general.  I always have some around to snack on.  It has been no different in China, especially since peanuts are a local specialty of Fujian.  The spicy long beans the other night made me think of this recipe and the un roasted nuts I mistakenly bought make it an ideal project for a rainy afternoon. 

If you have raw peanuts;

Heat the oil and spices in a medium saucepan.  Add the peanuts and salt.  Cook on low heat, stiring occasionally with a slotted spoon to keep the peanuts from burning. When they are golden, taste to see if they are to your liking.  When they are remove the peanuts from the saucepan, and place them on a dry paper towel to absorb some of the excess oil.  Add more Vindaloo if you want them spicier.  Toss and they are ready to eat or store for a recipe that is looking for a bit of pizzaz.

If you have roasted peanuts;

  • 1 lb Roasted and salted peanuts
  • 1 to 3 tsp Vindaloo (depending on how hot you want them)

Mix both ingredients well and toast on a cookie sheet at 350 f. for 5 minutes. Allow to cool for at least 15 minutes.

Serve as a snack or along with appetizers.

If you too have a passion for peanuts:

Photo Credit:  Julie Cecchini


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