Coke and Salted Peanuts

"I love nostalgia food -- and this one came from the late 1950's, early '60s. AND... this particular concoction was consumed exclusively by GIRLS when I was in school. Finally, I tried it (in a secret place where no one would see me!) and it was fantastic! In those days, they had the little 6-ounce Cokes in glass bottles. Now, I think the "new" (copycat) little Coke bottles are 7-ounces but that will work just fine. The second ingredient, a small pack of salted peanuts, is easy enough to obtain. The girls at my school always bought "Tom's" brand from the vending machine but that was probably a local thing. I told my daughter about this when she was in high school (the '90s) and she started the trend all over again because she and her girlfriends all loved it! Be careful not to choke when you try this! *.*"
photo by a user photo by a user
Ready In:




  • Pour the small packet of peanuts into the ice cold coke and drink/chew.
  • NOTE: This seems no good with a glass of Coke -- it has to be the little bottle.
  • TIP If you want your cokes SUPER-COLD, stand them straight up in a cooler of ice (up to the necks) and then carefully pour some rock salt around on the ice. Be careful -- too much salt will cause them to freeze solid! Don't get salt on the caps or you'll taste it in the pop. This is an old Carnival sales trick.

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  1. this is great! my daddy taught me this in the early 80's. he was a truck driver and would take me w/ him on short trips--we would have this treat every time. thank you for posting this it has brought back wonderful memories!
  2. Thanks for posting this heirloom snack. I was introduced to this, by a now deceased family friend, back in the early 1970s. He grew up in rural Texas in the 1930s, and I'm reminded of him,and his contribution to the S.F.bay areas infrastucture, as he was one of many who shed blood, sweat and tears constructing the "Transbay tube" While visiting his home, with my family, he told of this oldtime favorite, he saw that I was eager to try this concoction, and dispatched another visitor to the local liquor store, to assemble the necessary ingredients; cola of any sort and salted shelled peanuts. I prefer this now as an adult more than as a child. And Bone Man your recipe is identical to that of our friend's, but I've found it more enjoyable to pour the cola in a cup, and then add the peanuts, that way I can control the amount of peanut/cola with each sip, and not end up without any stray peanuts to be apprehended from sides of the bottle, in addition; I have a big mouth and appetite, so better accomodates both. I should add that my religion discourages the consumption of caffinated beverages, however, I had a craving, and was feeling I had one. It's been years, since doing so. While drinking this I googled Coca Cola w/peanuts, to see what anyone had to say about this combination, and here we are. Thanks Bone Man
  3. Thanks for helping me remember! I used to love this as a child and haven't thought about it in ages. I actually did this in the late 40's. Another thing we used to do was put a hole through the cap of the coca cola bottle and sip through that (not with peanuts, of course). Memories of the good old days are like sunshine on a cold day.
  4. Oh, boy, what a blast from the past! Bone Man, did you go to my high school? :) This was definitely a *girl* thing with us, too, and only Tom's peanuts would do! Can't believe I'd forgotten... Thanks for the wonderful trip down Memory Lane. highcotton, Class of '63
  5. I love this and I'm the only person I know to do this(it's my must have for road trips, special treat). Once after requesting it on a plane, the attendant had to comment,she laughed and remembered it from her childhood! You just can't be in a bad mood when you have an icy Coke and peanuts in your hand!


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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