Sesame Five-Spice Peanuts

• 4 lg. egg whites
• 3/4 cup soy sauce
• 1/4 cup dark sesame oil
• 1-1/3 tbsp. rice vinegar
• 4 lb. raw shelled peanuts
• 1-1/3 cup superfine sugar
• 2 tbsp. fine salt
• 1-1/3 tbsp. wasabi powder
• 1-1/3 tbsp. shichimi togarashi (Japanese red pepper mix)
• 2 tsp. Chinese 5-spice
• 1 cup toasted sesame seeds

1. Beat egg whites, soy sauce, sesame oil and vinegar in a large bowl until frothy.
2. Add peanuts and toss well to coat.
3. Drain in a colander and let sit for 8 minutes.
4. Combine sugar, salt, wasabi powder, shichimi togarashi and 5-spice powder in a bowl.
5. Toss peanuts with sugar-spice mixture to coat.
6. Spread peanuts on sheet pan(s) in a single layer.
7. Bake 12 minutes.
8. Shake the sheet pan(s) to stir peanuts and reduce oven temperature to 275 degrees F. Bake 45 minutes.
9. Remove sheet pan(s) from the oven, pour sesame seeds over peanuts and stir with a spatula to coat peanuts evenly with seeds.
10. Return to oven and bake 15 minutes longer.
11. Remove from the oven and stir peanuts to loosen; allow to cool for 30 minutes.
12. Store in an airtight container (or freeze in an airtight container).

egg whites, soy sauce, dark sesame oil, rice vinegar, peanuts, sugar, salt, wasabi powder, shichimi togarashi, sesame seeds

Taken from www.foodgeeks.com/recipes/19571 (may not work)