Pan-Fried Jerk Peanuts

Pan-Fried Jerk Peanuts

By: Steve Poses


Yields 2 Cups



·        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



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.

Contact Us