See more
Randy Mayor Photo by: Randy Mayor

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.

Cooking Light MARCH 2006

  • Yield: 6 cups (serving size: 1/4 cup)


  • 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.

Nutritional Information

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

Go to full version of

Peanuts with Indian Spices recipe