Sweet and Spicy Peanuts
Original Kaboose.com recipe and photography
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Just the perfect amount of salty, spicy and sweet all in one delicious handful! These appetizer nuts make an addictive snack for a any casual entertaining occasion.
- 1 cup sugar
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili powder
- 1 large egg white, at room temperature
- 1 teaspoon water
- 2 cups cocktail peanuts (roasted, salted peanuts)
- Heat oven to 325 degrees F. Grease two 1-inch-deep cookie sheets. In a medium bowl mix sugar, red pepper, cumin, cinnamon, ginger and chili powder to combine.
- In a medium bowl lightly beat egg white with water. Add the peanuts to the egg white and toss to evenly coat. About 1/2 cup at a time, transfer the peanuts to the sugar mixture and toss to coat. Transfer coated peanuts to prepared cookie sheet, being careful to make sure they are not touching. Continue until all the peanuts are coated.
- Bake 30 minutes. Let cool on rack 5 minutes, then loosen nuts with a spatula and let cool completely on cookie sheet.
The sugar mixture can be made in large batches and kept on hand in a sealed bag for future use for up to 6 months.
The finished nuts can be kept in a dry, cool place 2 weeks.
Tips & Tricks
If the nuts stick to the baking sheet, reheat the pan for a few minutes, and then release the nuts, after cooling slightly, with a spatula.
Kids can help by measuring and mixing together the dry ingredients
If parchment paper is used instead of a greased sheet pan the mixture on the nuts will stay on the nuts butter, and not expand as much onto the pan.
If parchment paper is used, the nuts can cool completely on the paper without needing to be released prior to cooling completely.