1. Combine the salt, chili, and sichuan pepper in a small dish.
2. Put the sugar and 1/3 cup of water into a wok and heat gently, stirring to dissolve the sugar. When the sugar has disappeared, turn up the heat and boil almost to the hardball stage, about 250F, (the syrupy bubbles that keep rising to the surface are know as "fish-eye bubbles"--you will be able to see exactly why). When the syrup is suitably hot, turn off the heat, allow to cool down a little, and add the spices and the vinegar. Stir well to combine, and lastly add the peanuts. Stir vigorously to coat the nuts in the syrup. Keep mixing as the syrup cools down and solidifies, taking care to keep the nuts from sticking together in large blobs.
3. Set aside to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (328g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1006 (60%)|
|Amt Per Serving||% DV|
|Total Fat 111.8g||149 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 55.4g|
|Polyunsanturated Fat 35.3g|
|Cholesterol 0mg||0 %|
|Sodium 47.4mg||2 %|
|Potassium 1613.8mg||42 %|
|Total Carbohydrate 137.7g||41 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 118.2g|
|Protein 58.6g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1678
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