THEME: Prohibition Peanuts
Jamie R
Makes 3 1/4 cups or about 13 1/4-cup servings
This recipe calls for letting the spice mix stand for an hour, but
you can skip this step if you're in a hurry. It also makes more mix
than you will need; the remainder can be stored in an airtight
container for up to 3 months. Once spiced, the peanuts can be stored
in an airtight container at room temperature for several weeks.
Adapted from chef Doug Singer, of Temperance Hall in Washington.
For the spice mix
1/2 cup kosher salt
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 1/2 tablespoons ground cayenne pepper
For the peanuts
1 tablespoon peanut oil
1 pound unsalted, dry-roasted peanuts
For the spice mix: Combine the salt and sugar in a medium bowl.
Combine the cinnamon, cumin and cayenne pepper in a small skillet
over low heat and toast for 2 to 3 minutes, stirring to toast evenly,
until the mixture is fragrant.
Transfer the toasted spices to the salt-sugar bowl and mix well; let
stand for 1 hour at room temperature before using (to allow the
flavors to meld), then store in an airtight container until ready to
use.
For the peanuts: Heat the oil in a medium saucepan over low heat for
2 to 3 minutes.
Add the peanuts and stir to coat evenly.
Remove from the heat and add 2 tablespoons of the spice mix, tossing
until the peanuts are well coated.
When the peanuts have cooled completely, store in an airtight
container at room temperature until ready to serve. To serve the
peanuts warm, microwave uncovered for 10 to 15 seconds.
NUTRITION: Per serving (based on 1/4 cup): 225 calories, 8 g protein,
10 g carbohydrates, 18 g fat, 0 mg cholesterol, 3 g saturated fat,
3,563 mg sodium, 3 g dietary fiber.