Heat oven to 300°. Line 2 baking sheets with parchment or silicone sheet.
In a small bowl, combine the cumin, coriander, salt, sugar, black pepper, cayenne and curry powder. Set aside
In a medium bowl, beat the egg whites with a whisk until frothy. Whisk in the spice mixture. Stir in the peanuts and black onion seeds.
Spread the nut mixture in a single layer onto baking sheets. Bake, stirring and rotating pans half way through, until dry and toasted, about 20-25 mins. Spread in a single layer on parchment until cool. Can store for one week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 249 (78%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 0mg||0 %|
|Sodium 190.7mg||7 %|
|Potassium 410.3mg||11 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 4.4g|
|Protein 14.9g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 321
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