Moroccan Peanuts
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
| Calories | 335 |
| Calories from Fat | 216 |
| Fat | 24 g |
| Trans Fats | 0 |
| Cholesterol | 0 |
| Carbohydrate | 22 g |
| Protein | 12 g |
| Fiber | 4 g |
| Sodium | 534 mg |
