Sweet and Salty Sichuan Peanuts

Name: Sweet and Salty Sichuan Peanuts
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: East Asian
Ingredients: 2 cup Roasted unsalted peanuts; 1 tbsp Refined peanut or coconut oil (Use a refined oil with a high smoke point.); 8 Dried red chilies (Use whole dried chilies; adjust the amount to taste and crush or snip them if desired.); 1 tsp Sichuan peppercorns (Lightly crushed or ground.); 2 tsp Granulated sugar; 1 tsp Kosher salt (Or season to taste.)

Recipe by Courtney Hill

Courtney Hill published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Anonymous on SeeMeCook

Roasted peanuts are toasted until bronzed and crunchy, then seasoned with salt, dried chilies, tongue-tingling Sichuan peppercorns, and a little sugar. Serve them as an addictive snack or chop them over noodle dishes, rice stir-fries, or ice cream.

Time: 30 minutes
Equipment: Oven
Good for: Snacks
Cuisine: East Asian
Contains: Peanuts
Diet: Vegan

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

8 servings

OriginalUSMetric

2 cup Roasted unsalted peanuts290 g
1 tbsp Refined peanut or coconut oilUse a refined oil with a high smoke point.14 g
8 Dried red chiliesUse whole dried chilies; adjust the amount to taste and crush or snip them if desired.4 g
1 tsp Sichuan peppercornsLightly crushed or ground.2 g
2 tsp Granulated sugar8 g
1 tsp Kosher saltOr season to taste.5 g

Weights are estimates. Together, the ingredients weigh about 325 g before cooking, which is about 40 g per serving.

Steps

Heat the oven to 350°F (180 °C) (175°C (350 °F)). Line a rimmed baking sheet with parchment or lightly coat it with oil.
In a small bowl, combine the dried chilies, Sichuan peppercorns, sugar, and kosher salt. Lightly crush the peppercorns and chilies if they are whole, taking care not to inhale the chile dust.
Add the roasted peanuts and refined oil to a bowl. Toss thoroughly so the peanuts are evenly coated.
Spread the peanuts in a single layer on the prepared baking sheet. Toast for about 10 to 15 minutes, stirring once halfway through, until the peanuts are bronzed, fragrant, and crunchy.
Remove the baking sheet from the oven and immediately sprinkle the hot peanuts with the Sichuan seasoning mixture. Toss until evenly coated.
Let the peanuts cool completely on the baking sheet. They will become crisper as they cool. Taste and adjust the salt or spice before serving.

Notes

The source notes that these peanuts are also called mala peanuts. Use refined peanut or coconut oil because unrefined oils have lower smoke points. Store cooled peanuts in an airtight container at room temperature. They can be served as a snack, used as a garnish for noodle or rice stir-fries, or chopped over ice cream.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 234
Protein: 10 g
Carbs: 8 g
Fat: 20 g
Fiber: 2 g

Where the calories come from

Roasted unsalted peanuts91%
Refined peanut or coconut oil7%
Granulated sugar2%
Dried red chiliesUnder 1%
Sichuan peppercornsUnder 1%

snack
East Asian
vegetarian
gluten-free
oven-roasted
spicy
make-ahead
garnish

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