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.
Cooks' note:
Smoky peanuts can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature.
Recipe information
Total Time
40 min
Yield
Makes about 1 cup
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
Special Equipment
parchment paper
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Whisk together egg white, sugar, tea, and salt in a small bowl. Stir in peanuts and spread in 1 layer on baking sheet.
Step 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.)
