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Sticky Peanuts with Ginger Bite, Sriracha, and Thai Basil

You know those bar nuts they put out when you order a beer or another pop? Forget them. They are about to become the swishy suburbanites you’ll visit occasionally, once you get acquainted with these street-wise peanuts spiked with Spiker’s Ginger Bite Shrub, Sriracha, and Thai basil.

Peanuts in their plain form are dull. But give them a chance: they soak up spices and marinades like a mop. Stew them for a few minutes with spices, aromatics, and something sweet, then spread on a Silpat or parchment paper and let them cool. The result is something sticky and crunchy and tangy and so good you will want to grind them up in your next PB&J. Even better, scatter them on your next Thai spring roll, or bibimbap, or any stir fry. And don’t forget to plop them on vanilla or green tea ice cream before you go to bed. The angels will turn down the sheets for you.

 

Sticky Peanuts with Ginger Bite, Sriracha, and Thai Basil
Print Recipe
You know those bar nuts they put out when you order a beer or another pop? Forget them. They are about to become the swishy suburbanites you’ll visit occasionally, once you get acquainted with these street-wise peanuts spiked with Spiker’s Ginger Bite Shrub, Sriracha, and Thai basil. Peanuts in their plain form are dull. But give them a chance: they soak up spices and marinades like a mop. Stew them for a few minutes with spices, aromatics, and something sweet, then spread on a Silpat or parchment paper and let them cool. The result is something sticky and crunchy and tangy and so good you will want to grind them up in your next PB&J. Even better, scatter them on your next Thai spring roll, or bibimbap, or any stir fry. And don’t forget to plop them on vanilla or green tea ice cream before you go to bed. The angels will turn down the sheets for you.
Sticky Peanuts with Ginger Bite, Sriracha, and Thai Basil
Print Recipe
You know those bar nuts they put out when you order a beer or another pop? Forget them. They are about to become the swishy suburbanites you’ll visit occasionally, once you get acquainted with these street-wise peanuts spiked with Spiker’s Ginger Bite Shrub, Sriracha, and Thai basil. Peanuts in their plain form are dull. But give them a chance: they soak up spices and marinades like a mop. Stew them for a few minutes with spices, aromatics, and something sweet, then spread on a Silpat or parchment paper and let them cool. The result is something sticky and crunchy and tangy and so good you will want to grind them up in your next PB&J. Even better, scatter them on your next Thai spring roll, or bibimbap, or any stir fry. And don’t forget to plop them on vanilla or green tea ice cream before you go to bed. The angels will turn down the sheets for you.
Ingredients
  • 1 cup shelled and roasted peanuts preferably the plump Virginia brand
  • 2 Tablespoons Spiker's Ginger Bite Shrub
  • 2 Tablespoons Sriracha or other hot sauce
  • 1 Tablespoon Fresh Thai Basil or 1/2 teaspoon crushed anise seed -- not powder -- and 1/4 tsp dried basil
  • 1/4 teaspoon olive oil or peanut oil
Servings:
Units:
Instructions
  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 Sriracha. Stand back because it might hiss and fizz and splash you in the eye. Stir constantly for 1-2 minutes, then add Spiker's Ginger Bite Shrub. Turn the heat back up to medium.
  4. Add the Thai Basil or anise seed and stir constantly while the Ginger Bite and Sriracha reduce. Keep stirring until there is no liquid left, and the peanuts look sticky but not wet.
  5. Scoop onto a Silpat or parchment or cold cookie sheet and allow to cool. The peanuts will remain sticky after they cool.
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