\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/span><\/p>\n 1 egg white <\/span><\/p>\n 1 T. water <\/span><\/p>\n 1 C. dry-roasted unsalted peanuts <\/span><\/p>\n 1\/2 tsp. sugar <\/span><\/p>\n 1\/4 tsp. chili powder <\/span><\/p>\n 1\/2 tsp. minced garlic <\/span><\/p>\n 1\/8 tsp. salt <\/span><\/p>\n 2 T. minced fresh cilantro <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 350\u00c2\u00b0F. In a small bowl, beat the egg white and water with a fork. Add the peanuts and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white drip off) and transfer to a large nonstick baking sheet. Sprinkle on the sugar, chili powder, garlic, and salt. Toss with the fork to coat with the seasoning mixture. Spread the peanuts out in a single layer so they are not in clumps. Bake for 5 minutes. Stir the peanuts. Bake for 10 minutes more, stirring occasionally, or until sizzling and browned. Remove from the oven. Toss with the cilantro. Serve hot.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 32 servings<\/span><\/p>\n Calories: 55<\/span><\/p>\n Fat: 5g<\/span><\/p>\n Fiber: 1g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 1 egg white 1 T. water 1 C. dry-roasted unsalted peanuts 1\/2 tsp. sugar 1\/4 tsp. chili powder 1\/2 tsp. minced garlic 1\/8 tsp. salt 2 T. minced fresh cilantro \u00c2\u00a0 Preheat the oven to 350\u00c2\u00b0F. In a small bowl, beat the egg white and water with a fork. Add the peanuts and toss to coat. Drain the nuts through a fine sieve. Pick up a few nuts at a time (so any remaining clumps of egg white…<\/p>\n