Botana Peanuts
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 2 | each |
egg whites
|
*
|
| 2 | pounds |
peanuts
unsalted |
|
| 3-5 | tablespoons |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2 | each |
egg whites
|
*
|
| 907.2 | g |
peanuts
unsalted |
|
|
cayenne pepper
|
|
Directions
With salad oil, grease two 15x10x1" jelly roll pans.
Preheat oven to 250.
In a large bowl beat egg whites until soft peaks form.
Fold in cayenne and Worcestershire.
Add peanuts and toss until evenly coated.
Spread half the peanuts into each pan.
Bake 45 minutes, stirring every 15 minutes.
Cool on wire rack.
