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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Lapsang souchong tea imparts a subtle smokiness to these nuts; though you may not detect it immediately, the smoky flavor will set in as you eat more. Ingredients:
1 tablespoon lightly beaten egg white |
1 teaspoon sugar |
3/4 teaspoon lapsang souchong tea leaves, crushed if coarse |
1/4 teaspoon salt |
1 cup salted cocktail peanuts |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together egg white, sugar, tea, and salt in a small bowl. Stir in peanuts and spread in 1 layer on baking sheet.
3. Bake, stirring occasionally, until nuts are dry, about 7 minutes. Cool on baking sheet on a rack, about 20 minutes. (Nuts will crisp as they cool.)
4. Cooks' note: Smoky peanuts can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature.
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