When I have a bowl or a can of peanuts with me, things can get a little out of hand. Most of you probably knows how it’s like. I don’t just eat ONE or TWO or TEN peanuts. The next thing I know, I can easily demolish the whole bowl or can. It’s like Pringles, Once you pop you can’t stop!
I saw this wonderful and very simple sweet vinegar peanuts recipe from Martin Yan’s China Cook book. I don’t care what world you’re in, peanuts do make a wonderful snack, especially this one. It’s interesting that there are cilantro, mints and Chinese Black Vinegar as part of the ingredients to make this sweet vinegar peanuts and those things do make huge difference to the end result. It is a bit sticky with the syrup coating the peanuts, but do I mind licking my fingers ? NO! over and over as a matter of fact!

Sweet Vinegar peanuts

2 C raw peanuts

1/2 C chopped cilantro
1 tsp chopped mint leaves
6 Tbsp Chinese Black Vinegar – Glossary No. 22 (you can substitute with Balsamic Vinegar)
3 Tbsp packed brown sugar
1 tsp salt
1 tsp toasted sesame seeds (optional)


1. Preheat oven to 400 F. Arrange the peanuts in a single layer on a baking sheet. Roast until they are golden brown, probably about 20-30 minutes depending on your oven, mine did take about 30 minutes. Remove from the oven and transfer to a bowl. Set aside

2. To prepare the syrup, combine the cilantro, mint, vinegar, brown sugar, salt and sesame seeds in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is syrupy and reduced by half, about 7 minutes or longer

3. Pour the syrup over the peanuts and stir to coat evenly. Serve warm or at room temperature
Sweet Vinegar peanuts

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