Temperance Hall Prohibition Peanuts |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 1 |
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The spice mix makes enough for multiple batches of the nuts. Perfect with beverages or to pack to as an alternative travel snack. Ingredients:
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 |
1 tablespoon peanut oil |
1 lb unsalted dry roasted peanuts |
Directions:
1. For the spice mix: Combine the salt and sugar in a medium bowl.
2. 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.
3. 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.
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