Hell's Peanuts

Votes: 7

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

This recipe for hot, spiced peanuts is much more delicious than store-bought. Now you can adjust the heat and add spices to your liking. The secret to these peanuts is whipped egg whites, which are mixed with spices and coated, then baked in the oven until the seasoning hardens into a delicious, crispy crust. These peanuts make the perfect beer snack. You can also place them in a pretty jar and give them as a gift.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups dry roasted unsalted peanuts
1 egg white
1/4 cup sugar
1 tbsp. water
1 tbsp coarse salt
2 tsp cumin
1 teaspoon cayenne pepper
0.5 tsp garlic powder
0.5 tsp ground ancho pepper
5 dried chillies, optional for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Peanut, ancho pepper, ground cayenne pepper, garlic powder, cumin

Cooking the dish according to the recipe:

Preheat oven to 120°C. Spray a baking sheet with cooking spray or line it with parchment paper.
In a medium bowl, beat the egg white until foamy. Then whisk in the sugar, water, salt, cumin, cayenne pepper, garlic powder, and ancho chili. Stir in the nuts until completely coated.

Place the peanuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden brown, stirring with a spatula every 15 minutes to ensure even toasting and prevent sticking.
Set the nuts aside and stir occasionally until they cool. Once completely cool, transfer them to a serving bowl and garnish with dried red chili pepper, if desired.

Categories:

recipe / Beer snacks / Festive dishes / Appetizers / Snacks / Food Network - recipes

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