Screaming Hot Peanuts
Spicy up this afternoon’s Currie Cup Rugby Final with a twist of Halloween and make some screaming hot peanuts that will make your friends burn! Not to fear, they can always wash away the burn with some Steenberg Bubbly.
- 1 egg white
- 1/4 cup sugar
- 1 tablespoon water
- 1 tablespoon salt
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chilli powder
- 2 cups high quality dry roasted unsalted peanuts
- 5 dried chiles, optional garnish
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 pan with nonstick cooking spray. Spread nuts out on the prepared pan in a single layer. Cook for 45 minutes until slightly golden, turning nuts 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.