Spicy Crunch Mix

1. 1

   Cut shallots crosswise into 1/4-inch-thick slices.

2. 2

   In a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and fry shallots, stirring occasionally, until golden brown, about 7 minutes.

3. 3

   Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

4. 4

   Pour off all but about 1 1/2 tablespoons oil from skillet and stir in cayenne and cumin.

5. 5

   Cook spices over moderate heat, stirring, until fragrant, about 10 seconds.

6. 6

   Remove skillet from heat and cool seasoned oil to room temperature.

7. 7

   Add shallots, peas, soybeans, and salt and pepper to taste to seasoned oil, tossing to combine.

8. 8

   Mix may be made 1 day ahead and kept in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.