(from Helen Witty) "The firepower of the peanuts (or almonds if you would like) can be increased by stepping up the hot red pepper, but be warned -- the recipe supplies enough warmth for most palates." Combine the first eight ingredients in a blender or food processor -- blend well. Add egg whites. Blend. Pour over peanuts and let the peanuts sit at least 30 minutes, stirring them several times. Preheat oven to 250 in the meantime and oil two baking sheets. Drain the nuts in a sieve, reserving the liquid. Spread the nuts out on the baking sheets and bake about ten minutes. Drizzle the extra liquid on the nuts. Bake an additional 15 minutes, turn off oven, stir nuts. Let cool completely while still in oven and store in airtight containers. Posted to FOODWINE Digest 31 Dec 96 From Lyn Belisle
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|Serving Size: 1 Serving (606g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 8 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 28601.1mg||986 %|
|Potassium 1476.5mg||39 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 31.6g|
|Protein 60.4g||86 %|
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Calories per serving: 366
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