Ingredients
1
tbsp lightly beaten egg white
3/4
tsp Lapsang souchong tea leaves, crushed if coarse
1
cup salted cocktail peanuts
Special equipment: parchment paper
Directions
1.
Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
2.
Whisk together egg white, sugar, tea, and salt in a small bowl. Stir in peanuts and spread in 1 layer on baking sheet.
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.)
5.
Smoky peanuts can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature.
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