Black Pepper and Sesame-Spiced Cashews
Many of us regularly season food with a sprinkling of black pepper, but rarely do we use it as a bold flavor stroke. Black pepper, when it’s more than a background note, can engage the senses with a warming bite and an aroma that reminds me, to varying degrees, of chili, cloves, and citrus. In this recipe, buttery cashews get a hearty coating of black pepper to become a sweet-savory, and distinctly warming, nibble.
2 tablespoons freshly medium-ground black pepper
1 teaspoon kosher salt
2 tablespoons sesame seeds, lightly toasted and cooled
2 tablespoons sugar
½ teaspoon Asian toasted sesame oil
1 tablespoon butter
3 cups roasted, unsalted cashews (about 1 pound)
Line a large rimmed baking sheet with parchment, and set aside. In a large bowl, mix pepper, salt, sesame seeds, and 1 tablespoon sugar, and set aside. In a large nonstick skillet over medium-high heat, bring 1 tablespoon water, the remaining 1 tablespoon sugar, sesame oil, and butter to a boil, swirling pan to blend. Add the cashews, toss or stir to coat with the glaze, and cook, tossing or stirring frequently, to evaporate most of the moisture, about 2 minutes. Pour the glazed nuts into the bowl with the pepper mixture, and toss or stir to coat evenly. Pour the cashews onto the parchment-lined baking sheet in a single layer and cool to room temperature before serving. Nuts will keep in an airtight container at room temperature for up to 5 days.