RECIPE
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)
Ingredients
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
Preparation
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
Calories:228 (74% from fat)
Fat:18.8g (sat 2.6g,mono 9.2g,poly 5.9g)
Protein:9.4g
Carbohydrate:9.3g
Fiber:3.5g
Cholesterol:0.0mg
Iron:1mg
Sodium:158mg
Calcium:28mg
Indian cooking@home
by cooking lover
