Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Screaming Hot Peanuts
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 115 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 115 mg
Ingredients
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Directions
- Preheat oven to 250 degrees F.
- Whisk egg white until foamy in a medium bowl. Whisk in sugar, water, salt, cumin, cayenne, garlic and ancho powders. Toss nuts in mixture until well coated.
- Spray a sheet pan with nonstick cooking spray or line with parchment. Spread nuts out on the prepared pan in a single layer. Cook for 45 minutes until slightly golden, turning nuts with a spatula every 15 minutes so they toast evenly and don't stick.
- Set the nuts aside, stirring periodically as they cool. When completely cool, transfer to serving bowl and garnish with dried red chiles if desired.
