HOT-WOKED NUTS

"In this party mix with a kick, the jalapeno peppers add a special punch to the nuts. They can be eaten hot, or not. Feel free to substitute other nuts - cashews or almonds - for the peanuts. A wok or stir-fry pan is perfect for this dish because either can take a high heat and give you plenty of room to toss the ingredients quickly."

1 tablespoon plus 1 1/2 teaspoons light sesame oil
2 jalapeno peppers
1 cup minced scallions (white parts only)
1/2 teaspoon kosher salt
3 cups (1 1/2 pounds) shelled peanuts

Add a little oil to the wok or stir-fry pan and, using a paper towel, coat the inside evenly. Slice the jalapenos into circles about 1/8-inch thick and remove most of the seeds.

Heat the wok over medium-high heat until very hot. Add the remaining oil and quickly add the jalapenos, scallions, and salt. Vigorously toss with a big stainless steel spoon for about 1 minute.

Add the peanuts and toss constantly for 2 minutes more, until the nuts are toasted.

Transfer to a bowl and serve immediately.

Servings: 4
Source: The Cookware Cookbook: Great Recipes for Broiling, Steaming, Boiling, Poaching, Braising, Deglazing, Frying, Simmering, and Sauteing by Jamee Ruth