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!
Peanuts with Indian Spices
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)
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Amount per serving
- Calories: 228
- Calories from fat: 74%
- Fat: 18.8g
- Saturated fat: 2.6g
- Monounsaturated fat: 9.2g
- Polyunsaturated fat: 5.9g
- Protein: 9.4g
- Carbohydrate: 9.3g
- Fiber: 3.5g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 158mg
- Calcium: 28mg
- 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
- 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.
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Peanuts with Indian Spices Recipe at a Glance
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