- Dry roasted unsalted peanuts 2 cups
- Eggs 2 • 130 kcal
- Sugar 1/4 cup • 470 kcal
- Water 1 tbsp
- Kosher Salt 1 tbsp
- Cumin 2 tsp
- White pepper 1 tsp
- Garlic powder 1/2 tsp
- Onion powder 1/2 tsp
- Chili powder 1/2 tsp
- Chilis 5 dried, optional garnish
These peanuts have a hard shell – so it adds some crunch. I really liked them, and you can well imagine them being a bit addictive. They do have a salty flavor with a hint of sweetness and also some spicy hotness.
The screaming hot peanuts contains a crust and inside it a traditional peanut. By this, it maintains its properties and helps to reduce bad cholesterol and appetite. In addition, it is a source of proteins and unsaturated fats.
The screaming hot peanuts can be enjoyed at any time of the day, since we can use it to accompany along with cold meats and cheeses. Also, those lovers of a good cold beer can accompany it in a remarkable way.
Preheat the oven at 200F
Beat egg whites with a mixer until soft peaks form. Gradually beat in remaining ¼ cup sugar. Discard yolks.
Continue beating and add the spices: salt, cumin, black pepper, garlic powder, onion powder, chili and water.
Incorporate the peanuts into the mixture, stir with a teaspoon until they are fully covered in the mixture.
In a tray covered with waxed paper or on a baking sheet, place the peanuts as far apart as possible and bake for 20 minutes or until golden brown.
Remove from oven and allow to cool; if some peanuts are stuck between them you should separate them with your hands and remove the excess roasted mixture.
Serve them in a small bowl, you can add more spicy powder.