by Caitlin Saniga
- 1 1/2 teaspoons salt
- 1 teaspoon curry
- 1/4 teaspoon coriander
- zest of 1 lime
- 1 egg white
- 2 cups peanuts
- juice of 1 lime
Preheat the oven to 350 degrees.
In a large bowl, mash together the salt, curry, coriander and lime zest until gritty but well combined. Whisk in the egg white until smooth. Add the peanuts and toss to coat thoroughly.
Spread the nuts in a single layer on a parchment-lined baking sheet. Cook in the oven for 10 minutes. Remove from the oven and break up the nuts with a spatula, then redistribute in a single layer. Cook 5-10 minutes longer, or until nuts are fragrant and golden-brown. Use a spatula to pile the nuts in the center of the pan. Pour the lime juice over top, give the nuts a stir, and redistribute. Cook an additional 3 minutes, then remove from the oven to cool.
Store in an airtight container for up to 2 weeks.
Makes 2 cups.
*We’re heading into party season! So whether you need something to nibble on while you wait for the turkey or a salty companion for Christmas cookies, we’re offering a few cheerful nut mixes for sharing (or not). All Nuts for Mixers recipes can be found here.
[…] 2: Chex Party Mix – raisin&fig // Crispy Parmesan Wasabi Soybeans – Brooklyn Farm Girl // Curry-Lime Roasted Peanuts – So hungry i could blog ROW 3: Five Spice Maple Pumpkin Seeds – GI 365 // Fried Herbed Almonds – Cook Like a […]
[…] Curry Lime Roasted Peanuts (from So Hungry I Could Blog) […]