Spicy Peanuts

before and after

How spicy do you like your nuts? I like mine medium spicy—just a little bit of heat to excite the taste buds, but not so hot that the other components get covered up by the fire. Speaking of the other components, this is a great recipe to use up all those random spices you have so much of. That’s right my friends, now you can be sure that you will outlive your dry goods and not the other way around.

Serve these at dinner parties in little bowls on their own, accompanying cheese plates, or chopped up in salads.

Spicy Peanuts

4 cups peeled raw peanuts
2 tablespoons olive oil
2 teaspoons harissa
2 tablespoons  za’atar
½ teaspoon cumin
¼ teaspoon cinnamon
1 teaspoon granulated sugar
table salt
extra virgin olive oil

Preheat oven to 350 degrees Fahrenheit.

Place peanuts, olive oil, harissa, za’atar, cumin, cinnamon, sugar, and a teaspoon table salt into large bowl. Mix well, like, super well—you want the spices to get all up in the peanuts’ biznaz.

Pour nut mixture onto baking sheet and put in oven for about 30 minutes or until a deep golden brown, making sure to mix about halfway through so the nuts in the corners don’t get burnt.

When out of the oven, drizzle with a little bit of extra virgin olive oil and a small pinch more of salt, and mix well. Allow to cool completely before noshing otherwise you’ll be in for a hot chewy spicy not so pleasant mouthful.

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