Active Time

　　5 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Makes about 1 cup

　　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

　　

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.)

　　Cooks' note:

　　Smoky peanuts can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature.