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Chili- Roasted Peanuts with Cilantro
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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
For more heat with the spice, add up to 1/8 teaspoon ground red pepper along with the chili powder.
Preheat the oven to 350°F. In a small bowl, beat the egg white and water with a fork. Add the peanuts and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and transfer to a large nonstick baking sheet. Sprinkle on the sugar, chili powder, garlic, and salt. Toss with the fork to coat with the seasoning mixture. Spread the peanuts out in a single layer so they are not in clumps.
Bake for 5 minutes. Stir the peanuts. Bake for 10 minutes more, stirring occasionally, or until sizzling and browned. Remove from the oven. Toss with the cilantro. Serve hot.
Any leftover peanuts can be refrigerated in an airtight container. To serve, spread a portion on a microwaveable plate. Microwave on high power for 30 seconds, or until heated.
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