Recipe courtesy of Spiker’s Shrubs, Greenfield MA. For more tasty ideas visit .

Sticky Peanuts with Ginger Bite, Sriracha, and Thai Basil
  • 1cup shelled and roasted peanutspreferably the plump Virginia brand
  • 2Tablespoons Spiker’s Ginger Bite Shrub
  • 2Tablespoons Srirachaor other hot sauce
  • 1Tablespoon Fresh Thai Basilor 1/2 teaspoon crushed anise seed — not powder — and 1/4 tsp dried basil
  • 1/4teaspoon olive oil or peanut oil
  1. In a small high-heat saucepan (such as Le Creuset or Lodge), heat the skillet on medium high for 1-2 minutes until it is lightly smoking. Add the olive oil or peanut oil and stir.
  2. Add the peanuts and toss constantly for 2-3 minutes.
  3. Turn the heat to low. Wait 1 minute. Then add the Spiker’s Ginger Bite Shrub and the Sriracha. Stand back because it might hiss and fizz and splash you in the eye.
  4. Add the Thai Basil or anise seed and stir constantly while the Ginger Bite and Sriracha reduces. Keep stirring until there is no liquid left, and the peanuts look sticky.
  5. Scoop onto a Silpat or parchment or cold cookie sheet and allow to cool. The peanuts will remain sticky after they cool.