Friday, January 7, 2011

Sweet and Spicy Peanuts




Out of all the recipes I feel guilty about NOT posting before Christmas, this one makes me feel the most like a skunk. Really, truly, this is an awesome recipe. These little peanuts are perfect tucked in a cute bag alongside your Christmas cookies, or tipped into a little bowl to set out with your pre-dinner nibbles. Seriously, I’m a skunk. I apologize. So the reasons you’re going to love this recipe are:

1) it’s cost. Peanuts are cheeeeap!

2) it’s simplicity. A four year old could (and in our house DID) make this recipe.

3) it’s versatility. You can use this procedure and spice mixture with probably ANY nuts. So far I’ve made it with peanuts, cashews, hazelnuts, and almonds and they’ve all tasted wonderful.

4) it’s allure. Unless you’re allergic to peanuts, you’re going to love these nuts!

Without further ado. . . . .


Sweet and Spicy Peanuts

¾ cup sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

½ teaspoon ground allspice

Large pinch ground cloves

2 egg whites

2 tablespoons water

½ teaspoon orange extract

3 cups roasted, unsalted peanuts


In a large, zip-top bag, combine sugar, salt, and spices. Mix well and set aside.

In a medium bowl, whisk together the egg whites, water and extract.

Add the nuts and toss to coat thoroughly.

Drain in a colander for half an hour. The nuts should be damply sticky, but not soaking wet.

Preheat the oven to 300 degrees.

Add the nuts to the bag of spices and shake to coat.

Spread the peanuts onto a baking sheet lined with parchment paper. Bake for 7 minutes.

Remove from the oven and stir up the peanuts. Bake another 7 minutes.

Remove and toss. Bake a final 7 minutes.

Remove from the oven and spread onto another baking sheet to cool.

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