Salted Fried Peanuts – Crunchy and Addictive Snack
Salted fried peanuts are a classic snack you can easily make at home. It combines the addictive crunch of freshly fried peanuts with a perfect pinch of salt. I will also suggest an ingredient you can add to bring the flavors to the next level.
Various cultures enjoy fried peanuts as a snack at parties, gatherings, and sporting events. They are great to have alongside a cold beverage, like this rare beef lime juice salad. We even grew up eating salted fried peanuts as a side dish with rice in Vietnam.
The cooking process cannot be simpler: just deep fry raw peanuts in oil until they are golden brown and crunchy, then toss them with salt while they’re still hot. Try to be patient and avoid frying at too high a temperature since the nuts can burn and taste bitter.
An extra step in my recipe is soaking the peanuts before frying. Vietnamese cooks often do this step so that the peanuts can retain its crunchiness for a long time. I usually make a big batch and store in an airtight container in the fridge, and the peanuts will stay crunchy even after a week.
Bring It to the Next Level
You can use different spices and flavorings to season the nuts and make the dish more interesting. My favorite way to add a “wow” factor is by adding some kaffir lime leaves, inspired by a similar snack I had in Laos.
The kaffir lime leaves infuse the dish with a refreshing and robust citrus fragrance that pairs well with the nuttiness of peanuts. You may find yourself unable to stop eating it. Once I tasted it, there was no going back to plain fried peanuts.
Kaffir lime leaves are a staple ingredient in Southeast Asian cooking and it can be found at Asian grocery stores. If you don’t see them in the fresh produce area, check the freezer section. I also use the leaves in this one pan chicken turmeric rice and as toppings for Vietnamese pho ga noodle soup.
Salted Fried Peanuts
Ingredients
- 1 cup raw shelled peanuts (1 heaping cup)
- 10-12 kaffir lime leaves
- 3/4 cup vegetable oil
- 1 – 1½ teaspoon salt
Instructions
- Cover the raw peanuts in water and soak for about 15 minutes. Then drain well.
- Cut the kaffir lime leaves into thin strips or small pieces.
- Heat the oil in a fry pan or wok over medium heat until it reaches 260°F (125°C). We need enough oil to cover the peanuts so the exact amount of oil will depend on the shape and size of your pan.
- Add the peanuts to the pan and fry over medium heat. Adjust the heat as needed to avoid overheating and burning the peanuts. Give them a stir every now and then.
- Fry for about 20 minutes or until you smell a toasty flavor. Check the doneness to see if the nuts are crisp and golden.
- Add the kaffir lime leaves and fry for about 1½ – 2 more minutes. Remove the nuts and leaves from the oil with a slotted spoon. Toss well with salt.
- Once the peanuts have cooled, you can store them in an airtight container in the fridge. They will stay crunchy even after a week.
Nutrition
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
