Chili Palm Sugar Peanuts Recipe

Roast peanuts

Preheat oven to 350°F (175°C). Spread 3 cups raw peanuts in a single layer on a rimmed baking sheet. Toss with 3 tablespoons vegetable oil and 1 teaspoon fine sea salt until evenly coated. Roast for 12–15 minutes, stirring once at the 8-minute mark, until fragrant and lightly golden. Remove from oven and let cool slightly.

Alternatively, if using stovetop: heat a large skillet over medium heat, add the oiled peanuts and toast, stirring frequently, 10–12 minutes until golden and aromatic. Transfer to a bowl to cool.

Prepare palm sugar syrup

While peanuts roast, combine 1 cup grated palm sugar and 3 tablespoons water in a small heavy-bottomed saucepan over medium heat. Stir until sugar dissolves and mixture begins to simmer.

Reduce heat to medium-low and continue to cook, stirring occasionally, until the syrup reaches a thick, glossy consistency (soft-ball-ish, roughly 225–235°F / 107–113°C if using a thermometer) — about 6–8 minutes. Watch closely so it doesn't overcaramelize.

Add aromatics and seasoning

Stir in 2 tablespoons finely minced fresh red chilies and 2 teaspoons minced garlic into the syrup. Then add 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon fish sauce, 1 teaspoon ground white pepper and 1 teaspoon kaffir lime (or lime) zest. Stir for 30–45 seconds to integrate. The mixture should be thick but pourable and glossy.

If the syrup crystallizes or becomes grainy, add 1–2 teaspoons hot water and stir to smooth, keeping heat very low.

Coat peanuts

Add the warm roasted peanuts to the saucepan. Using a heatproof spatula, quickly toss the peanuts in the chili-palm sugar syrup until every nut is evenly coated. Work briskly — the syrup will set as it cools.

Transfer the coated peanuts onto a large sheet of parchment paper or a silicone mat, spreading them into a single layer using two forks to separate and prevent clumping. Sprinkle 2 teaspoons toasted sesame seeds and the optional 2 tablespoons thinly sliced cilantro over the nuts, tossing gently to distribute. If desired, finish with a light sprinkle of flaky sea salt to taste immediately while coating is still tacky.

Allow peanuts to cool completely at room temperature, about 20–30 minutes; the coating will crisp as it cools. If any clusters form, gently break them apart once set.

Store cooled Chili Palm Sugar Peanuts in an airtight container at room temperature for up to 2 weeks. For maximum crunch, add a small paper towel to the container to absorb any residual moisture.