Peanuts with Indian Spices

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

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.

Note:

Cynthia Nicholson,

March 2006