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.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 685 (74%)|
|Amt Per Serving||% DV|
|Total Fat 76.2g||102 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 24.7g|
|Cholesterol 0mg||0 %|
|Sodium 146.4mg||5 %|
|Potassium 1161.4mg||31 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 19.2g|
|Protein 47g||67 %|
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Calories per serving: 926
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