Spicy Sesame Peanuts with Popcorn
- Level: Easy
- Yield: about 5 cups
- Nutritional Analysis Per Serving Serving Size 1 of 12 servings Calories 304 Total Fat 26 g Saturated Fat 3 g Carbohydrates 9 g Dietary Fiber 5 g Sugar 3 g Protein 13 g Cholesterol 0 mg Sodium 132 mg
- Total: 40 min (includes cooling time)
- Active: 10 min
Whip up this zesty, savory, crispy masterpiece blending fiery chilies, roasted peanuts, and fluffy popcornan irresistible snack that'll have everyone reaching for more!
Asian Sesame Spice Blend:
- 2 tablespoons white sesame seeds
- 1 tablespoon toasted sesame oil
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons finely grated fresh ginger
- 1 teaspoon five-spice powder
- 1 teaspoon crushed red pepper flakes
- Kosher salt
Nuts:
- Vegetable or canola oil, for the baking sheet
- 1 large egg white
- 4 cups unsalted raw peanuts
Assembly:
- 1 1/2 cups popcorn
- 3 tablespoons crushed dried chilies
Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.
For the Asian sesame spice blend: Combine the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes, and 1 1/2 teaspoons salt in a small bowl and set it aside.
For the nuts: Heat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with the oil.
Place the egg white in a large bowl and whisk it until foamy. Add the peanuts and toss them to evenly coat with the egg white. Sprinkle in the spice blend and toss again to distribute evenly.
Spread the coated peanuts in a single layer on the oiled baking sheet and bake, stirring every so often, until they turn golden brown, about 15 to 20 minutes. Allow them to cool completely right on the baking sheet.
For the assembly: Mix the popcorn and crushed chilies into the cooled peanuts, then transfer everything to a large serving bowl.
This recipe has been revised to better reflect its origins or include additional cultural background. It might vary slightly from the initial published or aired version.
Categories:
