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.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
