Abstract: The traditional processing method of peanuts has drawbacks such as high energy consumption, slow flavor absorption, and long processing cycles, to get better flavor of pepper-flavored peanut kernel snack food, this study used the vacuum technology combining with traditional technology to optimize by examining the effect of negative pressure time, negative pressure times and vacuum degree on the content of zanthoxylamide and sensory score using a combination of single factor method and response surface design. The results showed that the order of influence of various factors on pepper-flavored peanut kernels was negative pressure time>negative pressure frequency>vacuum degree. The optimal process parameters were negative pressure time of 100 seconds, negative pressure frequency of 6 times, and vacuum parameter of 0.80 MPa. The protein and fat content of pepper-flavored peanut kernels produced by this optimal process were 27% and 57%, respectively. The peroxide value and acid value meet national standards, and the sensory score was 93.1 points. This study would provide a reference for promoting the standardized processing of the entire nut snack food industry chain, and promoted the sustainable development of the nut snack food industry.