VERY NUTTY CHILI CRISP

Toasted nuts give this chili crisp an appealing crunch. If nut allergies are a concern,“Chili Crisp”author James Park suggests using seeds, such as sesame or pumpkin. Let your food processor do the chopping. Just be sure not to overprocess; you want coarsely chopped nuts, not butter. 5 tablespoons gochugaru (Korean

red pepper flakes) 5 tablespoons Sichuan chile flakes 2 tablespoons Aleppo pepper

flakes

1 tablespoon light brown sugar 1½ teaspoon kosher salt

1 cup coarsely chopped nuts, such as peanuts, pecans, walnuts, almonds, pistachios or pine nuts 1½ cups neutral oil, such as

vegetable or canola

In a heatproof medium bowl, combine the gochugaru, Sichuan chile flakes, Aleppo pepper flakes, brown sugar and salt. Set aside.

In a dry small saucepan over medium heat, toast the chopped nuts for 3 to 5 minutes, or until lightly browned but not completely dark. Add the toasted nuts to the bowl with the spices.

In the same small saucepan over high heat, add the oil and heat for 3 minutes, or until lightly smoking.

Carefully drizzle the hot oil into the bowl of nuts and spices. If the oil doesn’t sizzle, heat the bowl of nuts and spices in the microwave on high for 30 seconds. Once the oil sizzles, let the bowl sit for 5 minutes for the flavors to bloom. Mix everything together.

Let the mixture come to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for about 3 months. You can store it at room temperature, but for longer storage, keep it in the refrigerator. Makes about 2 ½ cups.

Per tablespoon: 95 calories (percent of calories from fat, 94), trace protein, 1 gram carbohydrates, trace total sugars, trace fiber, 10 grams total fat (1 gram saturated), no cholesterol, 42 milligrams sodium.

CHRIS HUNT FOR THE AJC James Park’s recipe for Very Nutty Chili Crisp can be made with seeds for a nut-free version.