A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. 1 egg white 1 tablespoon water 1 cup white sugar ¾ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon cardamom ¼ teaspoon ground cayenne pepper ¼ teaspoon

Madison County Championship Rodeo

Yield: 12 servings. 1 egg white 1 tablespoon water 1 cup white sugar ¾ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon cardamom ¼ teaspoon ground cayenne pepper ¼ teaspoon

Rosemary and Goat Cheese Strata

Yield: 12 servings. 1 egg white 1 tablespoon water 1 cup white sugar ¾ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon cardamom ¼ teaspoon ground cayenne pepper ¼ teaspoon

Cinnamon-Spiced Peanuts Recipe

Yield: 12 servings.

1 egg white
1 tablespoon water
1 cup white sugar
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon cardamom
¼ teaspoon ground cayenne pepper
¼ teaspoon ground ginger
1 pound unsalted peanuts

Preheat oven to 250°. Line a baking sheet with parchment paper.

In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and spices.

Add peanuts to egg whites; stir to coat the nuts evenly. Remove the nuts and toss them in the sugar mixture until coated. Spread out the nuts on the prepared baking sheet.

Bake at 250° for 1 hour. Stir every 15 minutes. Remove from oven and let cool completely. Store in an airtight container.

print it

This story was published on Dec 27, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.