ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanuts with Indian Spices

Randy Mayor
Yield 6 cups (serving size: 1/4 cup)
This easy appetizer can keep up to a week in an airtight container. If you have leftovers after the party, enjoy as a snack or salad topping.

Ingredients

  • 2 tablespoons ground coriander
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground red pepper
  • 3 large egg whites
  • 6 cups unsalted, dry-roasted peanuts
  • 3 tablespoons black sesame seeds
  • Cooking spray

Nutrition Information

  • calories 228
  • caloriesfromfat 74 %
  • fat 18.8 g
  • satfat 2.6 g
  • monofat 9.2 g
  • polyfat 5.9 g
  • protein 9.4 g
  • carbohydrate 9.3 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 158 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine first 6 ingredients in a small bowl.

  3. Beat egg whites in a medium bowl for 1 minute or until frothy. Add spice mixture, peanuts, and black sesame seeds; stir well. Spread the mixture in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 300° for 30 minutes or until the nuts are dry and roasted, stirring occasionally. Cool completely.