Pan-Fried Jerk Peanuts Recipe

Jerk is a fiery-sweet Jamaican spice blend and it marries well with peanuts. You can use equal amounts of pre-ground spices if you don’t have a spice grinder.

Do ahead Peanuts can be made up to five days ahead and stored in an airtight container at room temperature.

1 1/2 teaspoons allspice berries, or ground allspice
1/4 teaspoon black peppercorns, or fresh ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon dried thyme
1 tablespoon sugar
2 teaspoons canola oil
2 cups raw peanutsi
2 teaspoons kosher salt

Yield 2 cups

1 In a dry, medium sauté pan over moderate heat, toast allspice, peppercorns, 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.

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