Add bold, savory heat to your holiday table with this irresistible Peanut Chili Crisp—perfect for gifting or pairing with pimiento cheese and crackers.
Peanut Chili Crisp
Makes about 3½ cups
Ingredients
- 1½ cups peanut oil
- ½ cup sliced garlic
- ½ cup sliced shallot
- 2½ cups chopped salted peanuts (not dry-roasted)
- 5 tablespoons cane syrup
- 1 tablespoon ground red pepper
- 1 tablespoon smoked paprika
- 1½ teaspoons chili powder
- 1½ teaspoons crushed red pepper
- 1½ teaspoons distilled white vinegar
- 1 teaspoon kosher salt
- Crackers and pimiento cheese, to serve
Instructions
- In a medium saucepan, heat oil over medium heat. Add garlic and shallot; cook, stirring frequently, until lightly browned, about 3 minutes. Stir in peanuts. Remove from heat; pour into a bowl. Let cool for 10 minutes.
- Stir cane syrup, ground red pepper, paprika, chili powder, crushed red pepper, vinegar, and salt into oil mixture. Let cool completely. Divide mixture among glass jars, and seal with lid. Refrigerate for up to 4 weeks. Serve with crackers and pimiento cheese.
