There's a little sweet and a whole lot of flavour in this peanut snack mix. The dried fruit adds a sweet twist to savoury peanuts and pretzels, sure to please any crowd on game day. You can also try adding diced dried apricots instead of cranberries.
1 egg white
3 tbsp (45 mL) granulated sugar
1 tbsp (15 mL) chili powder
½ tsp (2 mL) ground cumin
¼ tsp (1 mL) cayenne pepper, or to taste
1 tsp (5 mL) salt
3 cups (750 mL) peanuts
1 cup (250 mL) pretzels, preferably low-sodium
½ cup (125 mL) banana chips, coarsely broken
½ cup (125 mL) dried cranberries
Preheat oven to 300°F (140°C). Line a baking sheet with parchment paper. Whisk egg white until frothy. Whisk in sugar, chili powder, cumin, cayenne and salt (if using salted peanuts, use only ¾ tsp (4 mL) salt). Add peanuts and stir to coat. Spread on baking sheet in a single layer.
Bake in preheated oven, stirring a couple of times then spreading back into a single layer, until peanuts are barely sticky, about 30 minutes. If they are still a little sticky, they will dry on cooling. Stir in pretzels, banana chips and cranberries. Let dry completely.
Per serving (¼ cup/60 mL): 162 calories, 12 g fat (2 g saturated fat, 0 g trans fat, 5 g monounsaturated fat, 4 g polyunsaturated fat), 0 mg cholesterol, 6 g protein, 12 g carbohydrates, 2 g fibre, 6 g sugars, 146 mg sodium, 15 mg calcium.
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