Pan-Fried Jerk Peanuts
By: Steve Poses
Yields 2 Cups
Ingredients:
· 1 ½ teaspoons allspice berries
· ¼ teaspoon black peppercorns
· ½ teaspoon ground cinnamon
· ½ teaspoon paprika
· 1/8 teaspoon cayenne
· ¼ teaspoon dried thyme
· 1 tablespoon sugar
· 2 teaspoons canola oil
· 10 ounces raw peanuts
· 2 teaspoons salt
Directions:
1. In a dry medium safe sauté pan over moderate heat, toast allspice, black pepper, cinnamon, paprika, cayenne, and thyme until the spices release their fragrance, about 1 minute. Allow to cool. Transfer to spice grinder and grind until fine. Add sugar and set aside.
2. In a medium sauté pan over moderately high heat, heat oil until almost smoking. Add peanuts and toss continually until they begin to lightly brown, about 3-4 minutes. Add spice-sugar mixture and continue tossing for another 2 minutes to allow the sugar to caramelize and coat the nuts. Immediately transfer nuts to a plate or cookie sheet and allow nuts to cool.
3. Transfer nuts to a bowl and toss with salt.
Do Ahead: Peanuts can be made up to five days ahead and stored in an airtight container at room temperature.
