Moroccan Peanuts

a plate full of sugar glazed peanuts.

1 hour, 30 minutes

Total Servings: 9, Serving Size: 1/3 cup

intermediate

Ingredients

1 large egg white

3 cups dry roasted, unsalted peanuts

1/2 cup sugar

1 tablespoon ground cinnamon

2 teaspoons ground cumin

2 teaspoons salt

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

Directions

Preheat oven to 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 300°F, in center of oven for 15 minutes. Stir peanuts, reduce heat to 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.

Nutrients Per serving

Calories335
Calories from Fat216
Fat24 g
Trans Fats0
Cholesterol0
Carbohydrate22 g
Protein12 g
Fiber4 g
Sodium534 mg

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