BBQ Peanuts

"I love peanuts," says Patrick Pierre-Jerome, executive chef of Hat City Kitchen in Orange. "I like them even more when they are spiced. The combination of salty and sweet flavors and a crunchy texture make them addictive. If you would like a little southwestern flair, add some cumin. A little five spice powder will give it an Asian flavor. Cayenne will provide a kick for those who can handle it."


2 egg whites
2 tsp sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 lb unsalted roasted peanuts


Beat whites well til frothy. Add all but nuts and mix well. Pour onto peanuts and mix them well to coat them evenly. Spread on a cookie sheet lined with parchment paper. Bake at 300° for 15 minutes. Remove sheet from oven and loosen peanuts from the parchment paper with a metal spatula. Stir the peanuts on the cookie sheet for about 30 seconds to keep large clumps from forming. Let cool. Serve at room temperature.

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