Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

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.

Cynthia Nicholson
Recipe by Cooking Light March 2006

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

228 calories; calories from fat 74%; fat 18.8g; saturated fat 2.6g; mono fat 9.2g; poly fat 5.9g; protein 9.4g; carbohydrates 9.3g; fiber 3.5g; cholesterol 0mg; iron 1mg; sodium 158mg; calcium 28mg.
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