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.
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
