Spicy Cumin and Paprika Peanuts

Crunchy peanuts coated in a warm, matte spice film. The roasted aroma mingles with the woody scent of cumin as soon as the nuts hit the pan.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 371
• Protein: 12 g
• Carbs: 9 g
• Fat: 30 g

Ingredients

• 200 g Peanut ( raw and shelled )
• 1.3 tbsp Peanut oil
• 0.7 tsp Cumin ground
• 0.7 tsp Sweet paprika
• 0.7 pinch Hot pepper en poudre optional
• 0.7 tsp Gray sea salt
• 0.7 tsp Za'atar
• 0.7 tsp Sumac

Instructions

1. Spice mix preparation

   In a bowl, mix the cumin, paprika, chili, salt, zaatar, and sumac. The mixture should be homogeneous and lump-free to ensure even coating.

2. Roasting the peanuts

   Heat the peanut oil in a large skillet. Add the peanuts. Stir constantly until they turn amber and the skin begins to shine.

3. Dusting and coating

   Sprinkle the spice mixture over the hot peanuts. Turn off the heat immediately. Stir vigorously so the powder adheres to the fat of the seed without burning the spices.

4. Cooling

   Spread the peanuts on a cold tray. Let cool completely: this is when they become truly crunchy.

Chef's tips

• Never take your eyes off the pan: peanuts burn in seconds once they are hot.
• Use fine salt to ensure it adheres properly to the surface of the nut.

Storage

Store in an airtight jar at room temperature for up to 2 weeks.