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.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
