- 2 cups Virginia peanuts
- ½ cup chopped cilantro leaves
- 1 tsp chopped mint leaves
- 6 tbsp Chinese black vinegar or balsamic vinegar
- 3 tbsp packed brown sugar
- 1 tsp salt
- 1 tsp toasted sesame seeds (optional)
- Preheat the oven to 400 degrees F. Arrange the peanuts in a single layer on a baking sheet. Roast until the skins are lightly toasted, about 10 minutes. Remove from the oven and transfer to a bowl.
- Set aside.
- To prepare the syrup, combine the cilantro, mint, vinegar, brown sugar, salt, and sesame seeds, if using, in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is syrupy and reduced by half, about 7 minutes.
- Pour the syrup over the peanuts and stir to coat evenly. Serve warm or at room temperature.