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Five-Spiced Sesame Peanuts

Source of Recipe


Kathy Casey






List of Ingredients



• 1 egg white
  
• 1 Tbsp water
  
• 1 lb. (about 3-1/2 cups) salted, dry-roasted, skinless peanuts
  
• 1/3 cup sugar
  
• 2 Tbsp black sesame seeds
  
• 2 Tbsp white sesame seeds
  
• 2 tsp five-spice powder
  
• 1/4 tsp cayenne pepper
  
• 1 tsp kosher salt
  






Instructions



1. Preheat oven to 250 degrees (F).
   
   
2. In a medium bowl, mix together egg white with water until foamy. Add the peanuts and toss to coat. Transfer the nuts to a strainer, shake and let drain for at least 5 minutes.
   
   
3. In a large bowl, mix together the sugar, sesame seeds, five-spice, cayenne and salt. Add the drained peanuts and toss to coat thoroughly. On a large baking sheet with sides, spread the nuts out in a single layer. Bake for 45 minutes. Stir the nuts with a spatula and spread them out again.
   
   
4. REDUCE THE TEMPERATURE to 200 degrees and bake for 45 to 55 minutes longer, or until dry.
   
   
5. Loosen the nuts from the baking sheet but do not remove them from the sheet. Cool to room temperature. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks.
   
   Makes about 4 cups.
   
   NOTE: If the nuts lose their crispness after cooking, re-toast them in a 350-degree oven for a couple of minutes before serving.