Salt And Vinegar Peanuts

Salt and Vinegar peanuts are a snack food that can be either loved or hated. The unique taste of this snack, with a little kick from the vinegar, is derived from vinegar, salt and malt flavoring. Many people enjoy their flavor and their crunchy texture. Salt and vinegar peanuts are the perfect complement to a number of beverages.

Sea Salt and Vinegar Peanuts Recipe

Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one.

Raw peanuts are soaked in apple cider vinegar, drained, then dried. The vinegar-infused peanuts are then fried in a bit of oil until golden, then given a heavy dose of fine sea salt. Some chopped parsley adds some color and freshness, while a final sprinkle of vinegar brings additional tang. When served warm, these salty/sour peanuts are sure to pique your thirst for a cold beer.

Active:10 mins

Total:60 mins

Serves:4 to 6 servings

Ingredients

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• 3/4 cup apple cider vinegar, plus 1 tablespoon, divided
• 1 pound raw shelled peanuts
• 1/2 cup  peanut or canola oil
• Fine sea salt or kosher salt
• 1 tablespoon chopped parsley

Directions

1. Combine the 3/4 cup vinegar with the peanuts in a medium bowl. Soak the peanuts for 1 hour, stirring occasionally. Drain the peanuts, then dry the peanuts by spreading them onto a sheet pan lined with paper towels.
2. Heat the oil in a large cast-iron pan over moderately high heat until shimmering. Add half of the peanuts to the pan and cook, stirring, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the peanuts to another sheet pan lined with paper towels. Season with sea salt. Repeat with the remaining peanuts.
3. While still warm, transfer the fried peanuts to a large bowl, then drizzle in the remaining tablespoon of vinegar and the chopped parsley. Toss to combine. Season with additional sea salt and serve immediately.

Salt and vinegar nuts

SERVES: 4-6

PREP TIME: 10 MINS

TOTAL TIME: 2 HRS 20 MINS

Nutritional information (per serving)

Calories: 315Kcal

Fat: 27gr

Saturates: 4gr

Carbs: 6gr

Sugars: 2gr

Fibre: 1gr

Protein: 12gr

Salt: 1.3gr

Ingredients

• 1 x 100g pack of whole almonds (skin-on)
• 1 x 100g pack of cashews
• 200ml white wine vinegar
• 1 tsp oil
• 1 tsp sea salt flakes

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Step by step

1. Tip 1 x 100g pack of whole almonds (skin-on) and 1 x 100g pack of cashews into a bowl, then add 200ml white wine vinegar to cover.
2. Soak for 1-2 hours, then drain and pat dry (discarding the vinegar). Toss with 1 tsp oil and 1 tsp sea salt flakes, spread out on a lined baking tray.
3. Bake in a preheated oven at 180°C, fan 160°C, gas 4 for about 20 minutes, stirring halfway, until golden brown. Sprinkle with a little more salt and leave to cool before eating. Best eaten the same day.

How To Make Salt and Vinegar Nuts?

Most of us enjoy sour, salty snacks with our favorite libations.

Wouldn’t it be wonderful to be able to make the snacks offered at pubs and restaurants at home? With the help of these recipes, you can now make salt and vinegar nut snacks.

Choose your favorite nuts and soak them in vinegar for around two hours to make salt and vinegar nuts.

Nuts should be drained, dried with a kitchen towel, and then coated in salt and oil.

Bake for 20 to 25 minutes at 250 to 300°F (121.11 to 148.89°C) or until golden brown. Prior to serving, cool.

Salt and Vinegar Nuts Recipe Ideas

Marsden and Whitmore claim their nut recipe is free from these common ingredients that cause allergic reactions in susceptible people:

• celery
• dairy
• egg
• fish
• gluten
• grain
• meat
• milk
• mollusk
• nightshade
• poultry
• shellfish
• yeast
• soy

Prep time: 5 minutes

Cook time: 2 to 3 hours

Serving portion: 16

Nutritional information:

• 80 calories
• carbohydrates, 0.25 ounces
• fat, 0.28 ounces
• protein, .004 ounces

Ingredients

• 18 ounces (510.29 grams) macadamias and cashews (mixed)
• 4 tbsp olive oil (alternatives: peanut or canola oil)
• 4 tbsp apple cider vinegar
• ½ teaspoon Celtic Sea Salt, kosher salt, or pink Himalayan salt flakes

Alternatives to Apple Cider Vinegar

• Distilled vinegar
• White wine vinegar
• Balsamic vinegar
• Chinese black vinegar and cilantro
• Add parsley to the apple cider vinegar

Procedure

1. Preheat the oven to gas mark 1 or 248°F (120°C).
2. Coat the nuts thoroughly with oil, salt, and vinegar, and spread evenly on a baking sheet.
3. Place the sheet in the oven on low heat.
4. The nuts are done baking when they adopt a crunchy texture. Cool before serving.

Other salt and vinegar nut recipes follow variations of this basic procedure:

1. Soak the nuts in vinegar for one to two hours. (Other sources suggest soaking nuts for up to four hours.)
2. Discard the vinegar, then pat the nuts dry.
3. Toss the nuts with oil and salt.
4. Spread evenly on a baking tray lined with parchment paper or a silicone sheet.
5. Bake the nuts in the oven, rearranging them halfway. (Recipes vary on the temperature and duration of baking time.)
6. Remove the tray from the oven and allow nuts to cool before serving.
7. Store remaining nuts in an airtight container.

Are Salted Nuts Healthy?

Nutritionists have advised avoiding salted nuts to reduce sodium in the diet, because excess sodium can present health issues for people with elevated blood pressure or heart disease. For healthy individuals, though, eating nuts with added salt may not be as problematic as you think. A serving of salted nuts every now and then can fit into a healthy diet.

Sodium Content of Salted Nuts

Current nutritional guidelines recommend limiting your daily sodium intake to 2,300 milligrams if you’re healthy and 1,500 milligrams if you have high blood pressure.

One might anticipate that a serving of salted almonds would be incredibly high in sodium. An ounce of various dry-roasted nuts with added salt, such as walnuts, almonds, pistachios, or macadamias, actually contains 4 to 8% of the recommended daily intake of sodium for a 2,000-calorie diet. Therefore, a diet high in whole foods and low in processed foods, which are the main sources of excess sodium, can easily include a serving of salted nuts while still being considered “healthy.”

Keep in mind that if you don’t portion out your dish in advance, it’s simple to eat too many nuts. Macadamia nuts come in serving sizes of 10 to 12 kernels per ounce, compared to 14 walnut halves, 22 almonds, and 49 pistachio nuts per ounce for other nuts.

Benefits of Eating Nuts

You may prefer the taste of nuts with a little salt. Regular consumption of nuts supports good health, so it would be better to eat them salted than to abstain altogether.

A review of studies, published in the journal Nutrients in 2017, outlined a wealth of benefits from eating nuts. For one, nuts are high in beneficial unsaturated fats that contribute to artery and heart health. Walnuts, in particular, offer plant-based omega-3 fatty acids, which can improve blood cholesterol and triglyceride numbers and reduce risk for heart disease.

The review further noted the effect of consuming nuts, such as almonds and pistachios, on controlling blood sugar levels – a plus for people with prediabetes and diabetes. Nut consumption also boosts satiety among overweight individuals, supporting weight loss and management.

Micronutrients In Nuts

You can obtain significant amounts of the minerals magnesium, phosphorus, copper, and manganese depending on the salted nuts you select. Copper and manganese are parts of numerous enzymes in the body, whereas magnesium and phosphorus aid in the development of strong bones.

In addition to providing adequate amounts of B vitamins, some nuts also aid in the conversion of food into energy. One ounce of macadamias and pistachios provides 13 percent of the dietary value (DV) for vitamin B-1 (thiamine), whereas a serving of pistachios contains 25 percent of the DV for vitamin B-6 (pyridoxine).

A serving of almonds contains 33 percent of the DV for vitamin E, making them notable for their high vitamin E concentration. Vitamin E is an antioxidant that hunts out free radicals that can harm DNA.

Apple Cider Vinegar

What Is Apple Cider Vinegar?

Apple juice makes up the majority of apple cider vinegar, but when yeast is added, the juice’s sugar ferments into alcohol. Fermentation is the term used for this process. Alcohol is converted by bacteria into acetic acid. This is the source of vinegar’s sour flavor and pungent smell.

Apple cider vinegar has a long history as a folk treatment for ailments like varicose veins and sore throats. The statements are not well supported by science. However, several academics have started examining apple cider vinegar and its potential advantages more closely in recent years.

Some claim that the “mother,” a cloud of yeast and bacteria you could notice in an apple cider vinegar container, is what gives the vinegar its health benefits. These items are probiotic, which means they might aid in digestion, but there isn’t enough evidence to support the other claims.

Apple Cider Vinegar Uses and Dosage

Vinegar is a preservative and is used in cooking, baking, and salad dressings. Since vinegar contains a lot of acid, consuming it straight is not advised. If you consume too much, it may result in issues such as tooth enamel erosion.

The majority of folks recommend adding 1 to 2 teaspoons to water or tea if you’re wanting to use it for health purposes.

Apple Cider Vinegar Benefits

For generations, vinegar has been utilized as a treatment. It was used to cure wounds by the ancient Greeks. In recent years, people have looked into using apple cider vinegar to treat dandruff, decrease weight, and enhance heart health.

Most of these assertions lack support from research. However, some research indicates that acetic acid may benefit a number of conditions, including

• Japanese scientists found that drinking vinegar might help fight obesity.
• One small study found that vinegar improved blood sugar and insulin levels in a group of people with type 2 diabetes.

Vinegar also has chemicals known as polyphenols. They help stop the cell damage that can lead to other diseases, like cancer. But studies on whether vinegar actually lowers your chances of having cancer are mixed.