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 spice mix than you will need; the remaining spice mix 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.
Servings: 3.25 cups
- 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.
From Temperance Hall in Northwest Washington.
Tested by Emily Heil.
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