| Serves: |
Makes 9 servings (⅓ cup per serving)
|
Enjoy a variation on a traditional favourite with the Moroccan flavours of these spiced peanuts.
Ingredients:
| 1 |
large egg white |
|
| 3 cups |
dry roasted, unsalted peanuts |
|
| ½ cup |
sugar |
|
| 1 tbsp |
ground cinnamon |
|
| 2 tsp |
ground cumin |
|
| 2 tsp |
salt |
|
| ¼ tsp |
ground nutmeg |
|
| ¼ tsp |
cayenne pepper |
|
Directions:
Preheat oven to 150°C (300°F). In a medium bowl, beat egg white with 1
tablespoon water until frothy. Add peanuts; toss to coat well. If
necessary, pour peanuts into a strainer and let any excess liquid drain
off. Combine remaining ingredients in a resealable plastic bag; mix
well. Add peanuts and toss gently to coat evenly. Spread peanuts in a
single layer on a nonstick baking sheet. Bake at 150°C (300°F), in
center of oven for 15 minutes. Stir peanuts, reduce heat to 135°C
(275°F), and bake 45 minutes. Remove peanuts from the oven and loosen
with a spatula. Cool in pan 30 minutes. Store in tightly covered
container.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
334
|
| Proteins: |
12 g
|
| Total Fat: |
24 g total fat (61% cal from fat)
|
| Carbohydrates: |
23 g
|
| Fiber: |
4 g |
| Sodium: |
484 mg |
* Recipe courtesy of USA National Peanut Board
To view a PDF version of this recipe, click
here.