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.
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
How to Make It
Preheat oven to 300°.
Combine first 6 ingredients in a small bowl.
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.
Easy to make a far more interesting to eat than plain roasted salted peanuts. I halved the recipe and used garam masala and curry with more black pepper and a dash more of salt for flavor. I think I substituted chili powder for red pepper flakes - still very tasty. Will use as topping on Asian and Indian dishes and salads. Give it a try!
The coriander adds great smell and subtle taste. Easy to make. Couldn't find black sesame seeds without going to Indian market and didn't have time to, probably would have been way more interesting than with white sesame seeds. This makes masses of stuff, halved the recipe and still had plenty to munch on for days after the big meal