Peanuts with Indian Spices

Peanuts with Indian Spices Recipe
Randy Mayor
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.

Yield:

6 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Cynthia Nicholson,

Cooking Light

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note