Enjoy a variation on a traditional favourite with the Moroccan flavours of these spiced peanuts.
- Cooking time: 1 hour
- Cooling time: 30 minutes
- Serves: Makes 9 servings (⅓ cup per serving)
|1 egg white|
|1 tbsp (15 mL) water|
|3 cups (750 mL) dry roasted, unsalted peanuts|
|1 tbsp (15 mL) ground cinnamon|
|¼ tsp (1 mL) cayenne pepper|
|¼ tsp (1 mL) ground nutmeg|
|2 tsp (10 mL) ground cumin|
|½ cup (125 mL) sugar|
|2 tsp (10 mL) salt|
Preheat oven to 300°F (150°C). In a medium bowl, beat egg white with water until frothy. Add peanuts and 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 to bag and toss gently to coat evenly. Spread peanuts in a single layer on a non-stick baking sheet. Bake in centre of oven for 15 minutes. Stir peanuts, reduce heat to 275°F (140°C), and bake 45 minutes.
Remove peanuts from the oven and loosen with a spatula. Cool in pan for 30 minutes. Store in an airtight container.
Per serving: 334 calories, 24 g fat (61% calories from fat), 12 g protein, 23 g carbohydrates, 4 g fibre, 484 mg sodium.