Serves: Makes 15 cups/3.75 L
Autumn may bring crisp air, but not to worry… this spicy snack will add warmth to your day. Wasabi powder adds bite while the peanuts give you a boost. Enjoy this snack and all its nutty nutrients and energy to help get you through the day (or night!).
4 large egg whites 4
3/4 cup soy sauce 175 mL
1/4 cup dark sesame oil 50 mL
4 tsp rice vinegar 20 mL
4 lbs raw shelled peanuts 1.8 kg
1 1/3 cups superfine sugar 325 mL
2 tbsp fine salt 25 mL
4 tsp wasabi powder 20 mL
4 tsp shichimi togarashi (Japanese red pepper mix) 20 mL
2 tsp Chinese 5-spice 10 mL
1 cup sesame seeds 1 cup
Preheat oven to 300º F.
Beat egg whites, soy sauce, sesame oil and vinegar in a large bowl until frothy. Add peanuts and toss well to coat. Drain in a colander and let sit for 8 minutes.
Combine sugar, salt, wasabi powder, shichimi togarashi and 5-spice powder in a bowl. Toss peanuts with sugar-spice mixture to coat.
Spread peanuts on sheet pan(s) in a single layer. Bake 12 minutes. Shake the sheet pan(s) to stir peanuts and reduce oven temperature to 275º F. Bake 45 minutes.
Remove sheet pan(s) from the oven, pour sesame seeds over peanuts and stir with a spatula to coat peanuts evenly with seeds. Return to oven and bake 15 minutes longer. Remove from the oven and stir peanuts to loosen; allow to cool 30 minutes. Store in an airtight container (or freeze in an airtight container).
PER SERVING (1/4 cup or 50 mL):
Protein: 8.8 g
Total Fat: 17 g (of which 8.1 g is monounsaturated)
Carbohydrates: 10 g