Spiced Candied Chick Peas

Not only does this recipe give me the chance to make something out of chick peas other than my beloved Five Minute Hummus, but it also gives me the chance to show off my beloved Farm Animal plates from one of my most beloved stores, JK Adams in beautiful Dorset, Vermont.

I didn't get to make my usual summer trip to JK Adams this year because I was taking a certain teenager down to college in Clemson, South Carolina, which is in the completely opposite direction.  Which meant I didn't get to gaze longingly at all the La Crueset cookware that they have.

I didn't get to convince myself that I really DID need rolling pins in two or three sizes, or covet the ones with the red handles.

The Southern husband didn't have to pull me slowly away from the rack of every slotted spoon I could ever need or want.

Listen, everyone has their dream destination spot, right?  Mine is JK Adams.  Did I mention that they sell buckeyes right there at the checkout counter?  Yep, there's a big bowl of them.  Just waiting for me.

If you, like me this summer,  aren't able to visit JK Adams in person, you can still get a set of your own farm animal plates by clicking here.  And then you can make yourself a batch of these highly addictive candied chick peas to go on 'em. A word to the wise...make sure you are using a very fine mesh wire rack when you are cooling them otherwise the chick peas will fall right through.  If you don't have one, cool them on parchment paper - they will take a bit longer to cool, but there's a lot to be said for anticipation, right?  I'm anticipating my next trip to JK Adams right this minute!

 Spiced Candied Chick Peas, from Everyday Food

• 1 can (15.5 ounces) chickpeas, rinsed and drained
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon coarse salt
• 1/3 cup water
• 1 cup vegetable oil

In a medium pot, combine chickpeas, sugar, cinnamon, allspice, salt, and water over medium-high. Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes. Meanwhile, in a large skillet, heat oil over medium (a chickpea should sizzle slightly when added). With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5 to 7 minutes. With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels. Immediately season with salt; let cool completely.

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