Put out these peanuts with garlic, rosemary and chiles for any party or game night.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- Vegetable or canola oil, for the baking sheet
- 1 large egg white
- 4 cups unsalted raw peanuts
- 1/4 cup crumbled dried chiles
Instructions
- For the garlic-herb spice blend: Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
- For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
- Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat.
- Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the chiles and transfer to a large bowl.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 284 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 125 mg |