How long can I store leftovers?

Store in an airtight container for up to 5 days for best flavor.

Can I make this ahead?

Yes, you can toast the peanuts a day ahead and glaze them just before serving.

Can I use other nuts?

Yes, almonds or cashews can be substituted for a different flavor profile.

What if I can't find osmanthus flowers?

Substitute with a small amount of orange zest or jasmine flowers.

How do I reheat the peanuts?

Heat gently in a skillet over low heat, or briefly in the microwave.

Chinese Osmanthus Peanuts with Sweet-Sour Glaze

Name: Chinese Osmanthus Peanuts with Sweet-Sour Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Raw peanuts; Vegetable oil; Sugar; Rice vinegar; Water; Dried osmanthus flowers; Honey; Warm water; Toasted sesame seeds; Fresh cilantro

Delightfully nutty with floral and tangy notes

These Chinese Osmanthus Peanuts offer a unique blend of sweetness, floral aroma, and a tangy glaze, perfect as an appetizer or snack.

1 h 10 min
4
Intermediate

Ingredients

For the Peanuts

Raw peanuts

2 cups

Vegetable oil

2 tablespoons

For the Sweet-Sour Glaze

Sugar

1/4 cup

Rice vinegar

1/4 cup

Water

2 tablespoons

For the Osmanthus Syrup

Dried osmanthus flowers

1 teaspoon

Honey

1 tablespoon

Warm water

1/4 cup

For Garnishing

Toasted sesame seeds

1 teaspoon

Fresh cilantro

1 tablespoon

Preparation

Marinating the Osmanthus Flowers

Combine ingredients

Combine the dried osmanthus flowers, honey, and warm water.

Let sit

Stir well and let sit for 30 minutes.

Strain syrup

Strain the flowers and reserve the syrup.

Preparing the Peanuts

Preheat skillet

Preheat a non-stick skillet over medium heat.

Add oil and peanuts

Add the vegetable oil and then the raw peanuts.

Toast the peanuts

Stir constantly until the peanuts are golden brown.

Make sure not to burn the peanuts; they cook quickly. Pro Tip: Keep stirring to ensure even toasting.

Cooking Process

Make the glaze

Combine sugar, rice vinegar, and water in a saucepan. Simmer until syrupy.

Coat the peanuts

Add toasted peanuts to the glaze, stir to coat evenly.

Finishing touch

Drizzle in the Osmanthus syrup and remove from heat.

Plating & Serving