## The Savoury Harissa Nut Crunch

The first ever "dessert" entry for a savory palate. This quick snack uses dry heat to bloom the spices in harissa paste, creating a smoky, fiery crust over earthy, toasted nuts.

Ingredients

* The Nuts: 1 large handful of raw walnuts and almonds.
* The Spice: 1 teaspoon of harissa paste.
* The Fat: 1/2 teaspoon of butter or sesame oil (just enough to help things stick).
* The Finish: A pinch of flaky sea salt and cracked black pepper.

Instructions

  1. Toast Dry: Drop the raw walnuts and almonds into a dry skillet over medium-high heat. Toss them continuously for 2 to 3 minutes until they smell rich, toasted, and earthy.
  2. Add Fat: Turn the heat down to low. Add the butter or sesame oil, tossing quickly to coat the hot nuts.
  3. Bloom the Harissa: Add the teaspoon of harissa paste directly into the pan. Stir vigorously for 60 seconds. The heat will bloom the spices and stick the paste into all the ridges of the nuts.
  4. Season: Turn off the heat. Sprinkle with a pinch of sea salt and black pepper.
  5. Cool to Crisp: Dump the nuts onto a cold plate in a single layer. Let them cool completely for 3 to 5 minutes. Do not skip this—they only get maximum crunch once they cool down.