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A friend of mine at work hijacked my blog roll one day and found this recipe. We were both pretty excited to try it. They turned out fantastic, though next time I may double the curry and coriander. I love those flavors and I want them to really pack a punch. They were perfect with the J&G I had last night.


Curry Lime Roasted Peanuts (from So Hungry I Could Blog)

  • 1 1/2 tsp salt
  • 1 tsp curry
  • 1/4 tsp coriander
  • zest of 1 lime
  • 1 egg white
  • 2 cups peanuts
  • juice of 1 lime

Preheat the oven to 350 degrees.

In a large bowl, mash together the salt, curry, coriander and lime zest until gritty but well combined. Whisk in the egg white until smooth. Add the peanuts and toss to coat thoroughly.

Spread the nuts in a single layer on a parchment-lined baking sheet. Cook in the oven for 10 minutes. Remove from the oven and break up the nuts with a spatula, then redistribute in a single layer. Cook 5-10 minutes longer, or until nuts are fragrant and golden-brown. Use a spatula to pile the nuts in the center of the pan. Pour the lime juice over top, give the nuts a stir, and redistribute. Cook an additional 3 minutes, then remove from the oven to cool.

Store in an airtight container for up to 2 weeks.

Makes 2 cups.